Simple Summer Salad {Mediterranean Pasta Salad}

This Mediterranean Pasta Salad is the perfect combination of things I love: olives (olives & more olives), feta cheese, pepperoncini peppers, and fresh basil/oregano. Not only is this recipe super easy, it’s super delicious.

Note: BJ does not like olives or feta cheese (not sure how that happened), so I substituted feta cheese with romano cheese & left the olives out. You can play around with the ingredients & add/remove ingredients to your liking.

Enjoy! 

Ingredients:

• 1 pound tricolor pasta, such as bow tie or fusilli
• 1/4 cup balsamic vinegar
• 2 to 3 teaspoons dijon mustard
• Sea salt & freshly ground pepper
• 3/4 cup extra-virgin olive oil
• 1/3 cup diced sun-dried tomatoes
• 1/4 cup diced onion
• 5-6 pepperoncini peppers, diced
• (As many as you want) black olives, halved
• Chopped fresh oregano & basil
• 1 1/2 ounces feta cheese crumbled

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook until; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and cheese and toss. Chill until ready to serve.

Olive lover’s dream: Whole Foods olive bar

Fresh oregano from my “garden”

And, fresh basil

My {delicious} version

BJ’s version (no olives or feta)

Serve with breadsticks..

And, wine (in this case, white)

Don’t forget about my Oiselle/Stripey Tank Giveaway {}

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