Citrus Oregano balsamic · Coastal Crush gift set · Meyer Lemon olive oil · Potatoes Pastas and Grains ·Mar 26, 2024

Mediterranean Pasta

Name: Mediterranean Pasta
Ingredients: 1 pound pasta noodles cooked, drained and cooled; 2 15-ounce cans quartered artichoke hearts in brine drained; 1 12-ounce jar roasted red bell peppers slivered or chopped; 1 8-ounce jar kalamata olives halved; 1 English cucumber cut into 3/8" slices; ¼ red onion thinly sliced; 1 cup crumbled feta cheese; 1/3 cup fresh slivered or chopped basil leaves; ½ cup Fustini's Meyer Lemon olive oil; 1/4 cup Fusitni's Citrus Oregano balsamic vinegar; 4 cloves garlic minced or pressed; 2 tablespoons dry oregano; 1 teaspoon kosher salt; 1 teaspoon freshly ground pepper

Ingredients

1 pound pasta noodles cooked, drained and cooled
2 15-ounce cans quartered artichoke hearts in brine drained
1 12-ounce jar roasted red bell peppers slivered or chopped
1 8-ounce jar kalamata olives halved
1 English cucumber cut into 3/8" slices
¼ red onion thinly sliced
1 cup crumbled feta cheese
1/3 cup fresh slivered or chopped basil leaves

½ cup Fustini's Meyer Lemon olive oil
1/4 cup Fusitni's Citrus Oregano balsamic vinegar
4 cloves garlic minced or pressed
2 tablespoons dry oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

Directions

Combine the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit for ½, hour before serving or overnight.
In a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.

Mediterranean Pasta