Easy Mediterranean Pasta Salad

his salad has been in my repertoire since my sophomore year of college (AKA when I really started to cook for myself). The fresh herbs really make this pasta salad - do not skimp on the herbs or you will regret it (and end up with a sad salad). I alternate between using parsley + mint or parsley + dill depending on my mood and what’s on sale / available.

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Here’s what you’ll need:

For the salad

  • 2 cups prepared pasta (I love TJ’s new brown rice / chickpea elbows for this!)

  • ¼ cup kalamata olives, chopped

  • ⅓ cup feta cheese, crumbled

  • ½ cup cherry or grape tomatoes, sliced in half

  • 1 large handful fresh parsley (do not leave out!)

  • 1 large handful fresh mint or dill (do not leave out!)

For the dressing

  • ¼ cup extra virgin olive oil (use the good stuff!)

  • Juice from ½ lemon

  • Zest from one lemon

  • Large handful fresh parsley

  • 1 Tbsp fresh or dried dill

  • 1 Tbsp za’atar seasoning

  • Salt and pepper, to taste

Here’s how to make it:

In a food processor, combine all of the dressing ingredients and pulse to combine; add salt and pepper as needed. In a large bowl, add all of the salad ingredients together. Pour half of the dressing on the salad and stir until everything is coated, adding more to make sure that everything has a fair share of dressing! Best served immediately, but leftovers keep in the fridge for a day or two. That’s it! Enjoy.


Annie Muske