Ingredients
- 1 pound pasta tricolor
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper freshly
- 1/2 cup extra-virgin olive oil
- 1/3 cup sun-dried tomatoes diced, I like the sun-dried tomatoes that are jarred and packed in oil the best
- 14 1/2 ounces artichoke hearts drained and diced
- 1/4 cup fresh basil torn into small pieces, or 1 tablespoon dried
- 2 teaspoons fresh oregano chopped, or 1/2 teaspoon dried
- 1/4 cup diced red onion
- 3/4 cup Kalamata olives or black, sliced
- 2 teaspoons spice saute, equal parts black pepper, salt and garlic powder – I mix up a bunch of this and keep it in a small tupperware…
- 4 ounces feta cheese crumbled
- 1/2 cup grated Parmesan cheese freshly
Nutrition
- Calories : 520 calories
- Carbohydrate : 62 grams
- Cholesterol : 20 milligrams
- Fat : 24 grams
- Fiber : 8 grams
- Protein : 16 grams
- SaturatedFat : 6 grams
- Sodium : 680 milligrams
- Sugar : 6 grams
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