Mediterranean Pasta Salad

I love making oil and vinegar-based pasta salads during the summertime. The taste of this salad is bright a fresh. Perfect for your next cook out! 

Dressing
1/3 c Red Wine Vinegar
2 Tbsp Dijon Mustard
1 Tbsp Honey
3 Cloves Garlic - Crushed
1 tsp Lemon Zest
1 Tbsp Lemon Juice
1 tsp Kosher Salt
1/2 tsp Fresh Ground Pepper
​2/3 c Olive Oil
1 Tbsp Fresh Basil - Chopped
1 Tbsp Fresh Oregano - Chopped
​1 Tbsp Fresh Flat Leaf Parsley - Chopped

Salad
1 lb Fusilli Pasta - Or Any Other Twisty Shape
1/3 c Red Onion - Diced
1 c Roughly Chopped Artichoke Hearts
1/2 c Diced Yellow Bell Pepper
1/2 c Diced Orange Bell Pepper
1/2 c Diced Tomatoes
2.25 oz Can Sliced Black Olives - Drained
1/4 c Crumbled Feta Cheese
1 Tbsp Fresh Basil - Chopped

In a small bowl whisk together the red wine vinegar, dijon mustard, honey, garlic, lemon zest, lemon juice, salt and pepper. Slow drizzle in the olive oil while whisking. Stir in the chopped basil, oregano and parsley. Set aside.

Bring a large pot of water to a boil. Add a palmful of kosher salt to the water. Stir to dissolve. Add the pasta to the water and give it a stir. Bring water back up to a boil and cook the pasta 7 - 9 minutes, or until al dente. Drain the pasta and rinse with cold water to stop the cooking.

Add the cold pasta to a large bowl. Add in the red onion, artichoke hearts, bell peppers, tomatoes, sliced olives, feta cheese and basil. Add in the dressing and gently stir to combine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, overnight is best.

Remove the pasta salad from the refrigerator about 20 minutes before serving. Gently stir the salad and serve.

​Serves 6 - 8 people as a side dish