Mediterranean Pasta Salad

Today I have another quick ‘n’ easy recipe for ya, for a Mediterranean Pasta Salad (recipe courtesy of Oxmoor House.)

The motivation behind making this recipe was my desire to use up the half-bag of tortellini that has been in my freezer since I made Beef Tortellini Stew a few weeks ago. This recipe baaaarely involves any cooking. Does boiling water and tossing in pasta count as “cooking”? Debatable, but I lean toward no.

Initial prep work involved chopping asparagus into bit-size spears,  slicing pepperoni and kalamata olives in half, and cubing pepper jack cheese. I love all these ingredients! The recipe for this pasta salad is quite flexible and forgiving, with much room for substitutions and omissions based upon your preferences.

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For instance, the recipe calls for bottled roasted red bell peppers. Instead, I had fresh green pepper on hand, and I simply sautéed it for a few minutes, just until it was crisp-tender.

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Other ingredients: canned quartered artichoke hearts and grape tomatoes.

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While I love recipes involving homemade dressings (especially this one!), this dish was so quick and easy, that I appreciated using a few tablespoons of bottled lite balsamic vinaigrette.P1070243

My oh my, what a pretty little salad!

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We made a meal out of this Mediterranean Pasta Salad, paired with more Four Cheese Great Harvest Bread.

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Every bite was different and so delicious. I threw this nutritious and tasty dinner together in about 15 minutes today – you have got to love that!

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Mediterranean Pasta Salad

  • Recipe from Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House, 2010.
  • My rating: 8/10
  • Calories: 304 per serving.

The recipe states it makes 3 servings, and the huz and I found this to be the perfect size for two hungry people for dinner, paired with bread.

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2 thoughts on “Mediterranean Pasta Salad

  1. Pingback: Favorite Entrée Recipes of 2012–Part I « Meg.Goes.Nom.Nom.

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