EASY MEDITERRANEAN PASTA SALAD

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Easy Mediterranean Pasta Salad image

This is great for any picnic, potluck or barbecue. You can make the dressing up to 3 days before and put the salad together the day before you intend to serve it. Add chicken, steak, lamb or seafood for a whole meal salad! Prep time includes minimum refrigeration

Provided by TishT

Categories     Cheese

Time 6h

Yield 8 serving(s)

Number Of Ingredients 16

1 lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil
1/2 cup red onion, chopped
1 cup cucumber, chopped
1 medium yellow bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1/2 cup celery, chopped
1 cup pitted kalamata olive, chopped
1 (4 ounce) jar marinated artichoke hearts, drained and cut into quarters
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup red wine vinegar
1 (1 1/2 ounce) envelope tomato basil soup mix
1 teaspoon fresh ground black pepper
2 tablespoons fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped
1 cup crumbled feta cheese

Steps:

  • In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
  • Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
  • Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
  • When ready to serve, toss the salad with the remaining dressing.

Nutrition Facts : Calories 548, Fat 34, SaturatedFat 6.9, Cholesterol 16.7, Sodium 353.1, Carbohydrate 50.2, Fiber 4.5, Sugar 3.8, Protein 11.3

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