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Mediterranean Pasta Salad

Course Brunch, Salad, Side Dish
Keyword salad, pasta, meatless
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 16 ounces dry pasta 1 pack DaVinci Ditalini Macaroni
  • 1/2 cup Kalamata olives sliced or halved
  • 1/2 cup Marinated Artichoke chopped
  • 1 cup Roasted Butternut squash
  • 4 ounces crumbled Feta cheese cubed
  • 5 Radish thinly sliced
  • 1/2 block Feta Cheese

Dressing:

  • 1 tablespoon Olive Oil Mayo
  • 1 teaspoon Olive Oil
  • 2 tablespoons Marinate from Artichokes
  • 1 teaspoon dried Oregano
  • Pinch of Red hot chili Pepper Optional

Instructions

  1. Peel and cube Butternut squash. Drizzle with olive oil and roast at 375F until tender, for about 30-40 minutes. Leftover butternut squash could be placed in the fridge or a freezer.
  2. Cook pasta according to the package. Do not overcook it. When the pasta turns al dente, drain using a colander, then wash under cold water.
  3. Meanwhile, prepare add-ons for the pasta salad; kalamata olives, marinated artichokes radishes, and feta cheese.
  4. Combine ingredients for dressing by mixing together Olive oil Mayonnaise, reserved marinade from artichokes' jar, and oregano.
  5. Put everything together and drizzle dressing on top. Lightly toss until all of the ingredients are evenly coated with the dressing.
  6. Leftovers should be kept in the refrigerate.

Recipe Notes

You may use:

  • Roasted sweet potatoes. Just cube them and drizzle with olive oil, then bake at 375F until the sweet potato is tender.
  • Cucumber instead of radish.
  • There are no rules on how to put the pasta salad together.