Sunday, October 17, 2010

Mediterranean Pasta Salad

I got a little worried while I was making this salad. My family generally protests ingredients like raw onions, olives, and tomatoes. But the combination of all these ingredients was pretty amazing. It was a little salty thanks to the feta cheese and the kalamata* olives. It was a little sour and tangy thanks to the red wine vinegar in the vinaigrette. It was really yummy!

Note about kalamata olives: Kalamata olives are a burst of flavor. They are saltier than black olives. You could probably substitute black olives in this recipe, but black olives are very mild and I think you'd be missing out.


4 oz bow tie pasta, cooked
2 cups cooked chicken, diced
1/2 cup feta cheese
1 cup grape tomatoes, halved
1 cup artichoke hearts, chopped
1 cup kalamata olives, halved
1/2 cup red onion, sliced thinly
5 basil leaves, chiffonade*
1/4 cup pine nuts

*roll the basil leaves together tightly and slice thinly


3 Tbsp olive oil
3 Tbsp canola oil
juice of 1 lemon
1 clove of garlic, minced
3 tsp red wine vinegar
1/4 tsp oregano

Prepare the vinaigrette first. Combine all of the ingredients together in a Tupperware container. Add the lid and shake it up. Set aside to allow flavors to mingle.

Cook the pasta in well seasoned water (per instructions). Drain and rinse with cool water. Add the chicken, feta cheese, tomatoes, artichoke hearts, olives, basil, and pine nuts. Toss the salad with the vinaigrette and serve immediately. I added a little basil to the top of the salad as garnish.

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