Description
What goes with pasta salad? This versatile dish is usually a major or a facet! Serve it as a facet dish for burgers, sandwiches, rooster or fish, or as a major dish with salads, slaws, and extra. There are such a lot of methods to eat this tasty recipe! This Mediterranean pasta salad recipe is bursting with contemporary taste! Combine up a batch as a simple facet dish or fast lunch.
- 8 ounces fusilli pasta
- 1/2 English cucumber, thinly sliced into half moons (2 cups)
- 1 pint cherry tomatoes, sliced in half
- ¼ cup solar dried tomatoes, chopped
- 1/2 can artichoke hearts, roughly chopped
- 1 handful thinly sliced crimson onion
- 2 cups child arugula (non-compulsory)
- 2 tablespoons lemon juice, plus zest of 1 lemon
- 1 tablespoon crimson wine vinegar
- 1 garlic clove, grated (or ½ teaspoon garlic powder)
- 1 teaspoon Italian seasoning or dried oregano
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- Contemporary floor black pepper, to style
- 1 cup feta cheese crumbles (omit for vegan and add extra salt)
- Begin a big pot of well-salted water to boil. Boil the pasta till al dente in accordance with the bundle directions. Drain the pasta and run cool water over it till it’s room temperature.
- In the meantime, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
- In a big bowl, whisk collectively the lemon zest, lemon juice, crimson wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk within the olive oil.
- As soon as the pasta is completed, add it to the big bowl of dressing and toss with the chopped greens. Add the feta cheese and contemporary floor black pepper and stir to mix.
- Style and add extra salt to style if essential. Serve instantly. Shops as much as 5 days refrigerated (leftovers style nice; enable to come back to room temperature and add a swirl extra olive oil or a bit extra salt as essential).
- Class: Salad
- Technique: Stovetop
- Delicacies: American
- Eating regimen: Vegetarian