There’s nothing wrong with the classic macaroni salad when you need a potluck or picnic side, but in the same amount of time you can make this pasta salad, which (thanks to a bunch of Mediterranean-inspired add-ins) is a whole lot more interesting. There’s seriously so much flavor here – there’s salty olives and feta, cool cucumbers and juicy tomatoes and a bright lemony dressing that is a far cry from the gloppy mayo-laden ones you might find on the average picnic table.
INGREDIENTS
8 oz pasta, such as cavatappi or fusilli
1 1/2 cups English cucumber, diced
1 1/2 cups cherry tomatoes, halved
1 cup canned artichokes, drained and chopped
1/2 cup red onion, chopped
1/3 cup pitted kalamata olives, roughly chopped
3/4 cup feta cheese, crumbled
1/4 cup fresh dill, chopped
6 tablespoons olive oil
2 tablespoons red wine vinegar
Juice from one lemon
1/2 teaspoon dried oregano
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a large pot of boiling salted water, prepare the pasta according to package directions. Drain well and set aside.
To a large bowl, add the cucumber, tomatoes, artichokes, red onion, olives, feta cheese, and dill. Once pasta has cooled a bit, add to bowl.
In a separate small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic, and salt and pepper.
Pour over pasta and vegetables and toss to combine.
