Italian Starter Pasta Salad
A vibrant and flavorful pasta salad perfect as a starter or light meal. This recipe combines small pasta with sun-dried tomatoes, Kalamata olives, feta cheese, and fresh herbs for a delicious Mediterranean-inspired dish.
Equipment
- Large pot
- Colander
- Small Bowl
- Large bowl
Ingredients
Main Ingredients
- 8 ounces Small pasta (ditalini, elbow macaroni, or farfalle)
- 1/2 cup Sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup Crumbled feta cheese
- 1/4 cup Finely chopped red onion
- 1/4 cup Fresh basil leaves, chopped
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 1/2 teaspoon Garlic powder
- to taste Salt and freshly ground black pepper
Instructions
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- While pasta cooks, prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- In a large bowl, combine the cooked pasta, sun-dried tomatoes, olives, feta cheese, red onion, and basil.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend. (Optional)
- Serve chilled or at room temperature. Garnish with extra basil, if desired.
Notes
For a richer flavor, use high-quality olive oil. You can adjust the amount of red wine vinegar to your liking. Add a pinch of red pepper flakes for a little heat. Consider adding chickpeas or artichoke hearts for extra protein and texture.