Mediterranean Pasta Salad
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Author:
The Old World Olive Co
Ingredients
- ¼ cup OWOC Oregano Balsamic
- ¼ cup OWOC Tuscan Herb EVOO
- 12 oz. pasta, orzo preferred, but any will work
- 14 oz. jar artichoke hearts
- 4 oz. feta cheese, crumbled
- 1/2 red onion, chopped
- 1 cup Kalamata olives, chopped
- ¾ cup fresh tomatoes, diced
- Salt and freshly ground black pepper to taste
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Directions
- Bring water to a boil, add pasta and cook until al dente (about nine minutes).
- Rinse, drain and cool.
- Drain artichokes, reserving liquid in a small bowl, and coarsely chop.
- Add EVOO and vinegar to reserved liquid.
- Whisk together and set aside. In a large bowl combine pasta, artichokes, onion, feta, olives and tomatoes.
- Pour dressing over pasta and stir gently. Add salt and pepper to taste.
