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Italian Starter Pasta Salad

Italian Starter Pasta Salad

A vibrant and flavorful pasta salad perfect as a starter or light lunch. This recipe combines small pasta with sun-dried tomatoes, Kalamata olives, feta cheese, and fresh herbs for a Mediterranean-inspired taste.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Small pasta (ditalini, elbow macaroni, or farfalle)
  • 1/2 cup Sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup Crumbled feta cheese
  • 1/4 cup Finely chopped red onion
  • 1/4 cup Fresh basil leaves, chopped
  • 1/4 cup Extra virgin olive oil
  • 2 tablespoons Red wine vinegar
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Garlic powder
  • to taste Salt and freshly ground black pepper

Equipment

  • Large pot
  • Colander
  • Small Bowl
  • Large bowl

Method
 

Instructions
  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water; set aside to cool.
  2. While pasta cooks, prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
  3. In a large bowl, combine the cooled pasta, sun-dried tomatoes, olives, feta cheese, red onion, and basil.
  4. Pour the dressing over the pasta mixture and toss gently to combine.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional).
  6. Serve chilled or at room temperature. Garnish with extra basil, if desired.

Notes

For a richer flavor, use high-quality extra virgin olive oil. You can also add other vegetables like chopped bell peppers or artichoke hearts. If you don’t have fresh basil, you can substitute with 1 teaspoon of dried basil.