Mediterranean Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
450g penne pasta
→ Vegetables & Proteins
02 -
1 (425g) can ripe olives, halved
03 -
1 (400g) can quartered artichoke hearts
04 -
225g fresh mozzarella pearls
05 -
2 cups chopped fresh kale
06 -
1 cup sun dried tomatoes, julienne cut (oil packed preferred)
07 -
1/2 small red onion, thinly sliced
08 -
2 tablespoons capers
09 -
Olive oil for coating pasta
10 -
Kosher salt
11 -
Fresh cracked pepper
→ Dressing
12 -
160-180ml olive oil
13 -
60ml balsamic vinegar
14 -
2 tablespoons fresh lemon juice
15 -
1 tablespoon Dijon mustard
16 -
1 clove garlic, minced
17 -
1/2 teaspoon dried thyme
18 -
Kosher salt
19 -
Fresh cracked pepper
# Instructions:
01 -
Cook penne pasta according to package directions just until al dente.
02 -
Strain noodles and drizzle with olive oil. Add a large pinch of salt and pepper and toss to coat. Refrigerate the pasta for 10 minutes to cool down while preparing the other ingredients.
03 -
Add cooled pasta, olives, artichoke hearts, mozzarella, kale, sun dried tomatoes, onion and capers to a large bowl.
04 -
Combine olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, thyme and a large pinch of salt and pepper in a large measuring cup and whisk until well combined.
05 -
Pour half the dressing over salad and toss to coat thoroughly.
06 -
Just before serving, toss salad with the remaining dressing and serve immediately.
# Notes:
01 -
This salad can be prepared several hours ahead and kept refrigerated until serving.
02 -
For best flavor, allow salad to come to room temperature before adding the final portion of dressing.