Mediterranean Pasta Salad


Photo: Timeless Gourmet
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Ingredients

2 cups whole wheat rotini
Juice of 1/2 lemon
3 tablespoons red wine vinegar
1 clove garlic (2 if you really like garlic)
1/2 tablespoon Italian seasoning
1 tablespoon oregano
1/2 tablespoon basil
1 tablespoon spicy brown mustard
3 tablespoons olive oil
1 medium yellow or red bell pepper, diced
1 medium carrot, peeled and diced
1 cup English cucumber, diced
1 cup tomatoes, diced (cherry or grape tomatoes work well, if not no worries)
1/2 cup feta cheese
1/2 cup pitted Kalamata olives (optional)
Black pepper to taste
Bag of fresh spinach

Preparation

1
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, about 8-10 minutes, or according to package directions. Drain and rinse under cold water. Set aside.
2
In the bottom of a medium bowl stir together lemon juice, vinegar, garlic, seasonings, and brown mustard. Whisk in olive oil.
3
Add chopped vegetables, cooled pasta, feta and olives to the bowl. Toss dressing to evenly coat.
4
Serve over fresh baby spinach for a meal or as a side.

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Yield:

4.0

Added:

Thursday, December 10, 2009 - 5:48pm

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