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Elbows Recipes

Mediterranean Salad With Creamy Herb Dressing

Course
Pasta Salad
Servings
Makes 6 Servings
Prep Time
20 minutes
Cooking Time
8 minutes
Total Time
28 minutes
recipe image

From the kitchen of Dreamfields Pasta and Chef Jim Coleman

Ingredients

  • 1 box Dreamfields Penne Rigate uncooked
  • 1 14 oz can artichoke hearts (packed in water; quarter if whole)
  • 1/2 cup feta cheese crumbled
  • 3 ripe tomatoes seeded and chopped
  • 1/2 cup roasted red peppers (jarred) diced
  • 1/4 cup Kalamata olives (or black olives) chopped, pitted
  • 1/2 cup low-fat mayonnaise (more if desired)
  • 1/4 cup fresh basil (or 1 tablespoon dried) chopped
  • 1/4 cup fresh oregano (or 1 tablespoon dried oregano) chopped
  • 2 tablespoons rice vinegar

Directions

  1. Cook pasta according to package directions. Drain; rinse with cold water and drain again.
  2. In large bowl combine pasta, artichoke hearts, feta cheese, tomatoes, red peppers and olives.
  3. In medium bowl combine mayonnaise, herbs and vinegar. Stir to combine. Add to pasta mixture; toss until well coated (add extra vinegar if necessary for consistency). Season with salt and pepper as desired.
  4. Refrigerate, covered, 4 hours or overnight to chill completely.

Nutrition Facts

365 Calories

58g Carbohydrates

3g Saturated Fat

863mg Sodium

11g Fat

12g Protein

20mg Cholesterol

8g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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