Mediterranean Pasta Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 788

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories and can be more affordable.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from lentils

Whole grain pasta adds fiber, while lentil pasta is high in protein.

Cook pasta in salted boiling water for about 8 minutes or until al dente.

Drain pasta and rinse under cold water to cool.

Drizzle 1 teaspoon of olive oil over the pasta to prevent sticking and mix together.

Chop sun-dried tomatoes, Kalamata olives, green onions, parsley, and marinated artichoke hearts.

Squeeze lemon juice into a jar with olive oil and add coarse mustard, salt, and black pepper.

Shake the jar to emulsify the dressing ingredients together.

In a large bowl, combine the cooled pasta with the chopped vegetables and olives.

Pour the dressing over the pasta salad and stir well to combine.

Fold in crumbled feta cheese gently into the salad mixture.

Taste the salad and adjust seasoning if necessary.

Chill in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens