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Mediterranean Pasta Salad
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Mediterranean Pasta Salad

This is the kind of salad you can make ahead, if time allows. Mix and match ingredients depending on what’s in your fridge and bring it out for anything from a quick lunch to a casual dinner with friends. It’s a great weekday family dinner served with grilled chicken.

Ingredients

  • 8oz (200g) gemelli pasta
  • 1/2 cup cucumber, sliced and halved
  • 1/3 cup olives, sliced or whole
  • 1/3 cup sundried tomatoes in oil, drained and chopped
  • 1/3 cup jarred, marinated artichokes, drained and chopped
  • 1/2 cup cubed Italian salami (calabrese, soppressata, Genoa
  • 1/4 cup toasted pine nuts
  • 1/3 cup mini bocconcini balls, drained & sliced in half
  • 1/3 cup red onion, sliced thin
  • 1/3 cup aged Asiago, cut or broken into small chunks
  • Handful of cherry tomatoes, halved
  • Fresh basil

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • Pinch of salt and pepper
  • small drizzle of honey for a little sweetness, optional

Instructions

  • Cook pasta according to package instructions. Drain and lay out on a baking sheet until cooled and ready to use.
  • Whisk together the dressing and taste. Add honey if you need a touch of sweetness.
  • Add all ingredients to a bowl, pour in dressing and lightly toss to combine.
  • To serve, top with a light drizzle of olive oil, freshly grated black pepper and fresh basil.

Notes

Tips
  • Swap fusilli, rotini, farfalle for gemelli pasta.
  • Cook the pasta a little past al dente – it firms up when cold.
  • Use Parmesan instead of Asiago.
  • Use chickpeas instead of salami for a vegetarian dish.
  • Mix it up with chopped radicchio, arugula, spinach, chopped pepperoncini, giardiniera or jarred roasted red peppers.
  • If you’re making this salad a day ahead, add the cucumber, tomatoes and bocconcini just before serving and toss with a little more of the dressing.