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Italian Starter Pasta Salad

Italian Starter Pasta Salad

A vibrant and flavorful pasta salad perfect as a starter or light lunch. This recipe combines pasta with sun-dried tomatoes, Kalamata olives, and feta cheese for a Mediterranean twist.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Large Pot
  • Colander
  • Small Bowl
  • Large bowl

Method
 

Instructions
  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water; set aside to cool.
  2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
  3. In a large bowl, combine cooked pasta, sun-dried tomatoes, olives, feta cheese, red onion, and basil.
  4. Pour dressing over pasta mixture and toss gently to coat.
  5. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
  6. Serve chilled or at room temperature. Garnish with extra basil, if desired.

Notes

For a spicier kick, add a pinch of red pepper flakes to the dressing. You can also substitute other cheeses like goat cheese or Parmesan for the feta.