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colorful bow tie pasta salad with fresh tomatoes, sun dried tomatoes, kalamata olives, and chopped spinach
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Mediterranean Pasta Salad

Servings 12
Calories 247kcal

Equipment

Ingredients

SALAD

  • 1 pound farfalle pasta cook al dente in salted water
  • 12 ounces grape tomatoes quartered (12 ounces = 2 cups)
  • 8 ounces fresh spinach chopped
  • 5 ounces Kalamata olives pitted and diced (5 ounces = 1 cup)

SUN DRIED TOMATO DRESSING

  • 8 ounces sun-dried tomatoes in olive oil chopped fine; keep oil for dressing
  • 6 tablespoons extra virgin olive oil ONLY ADD IF YOU DON'T USE OIL FROM TOMATOES
  • ¼ cup red wine vinegar
  • 2 teaspoons capers drained
  • 1 ½ teaspoons garlic minced
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper

OPTIONAL FINISH

  • 6 ounces feta cheese omit for vegan and dairy free
  • 2 tablespoons fresh italian flat-leaf parsley chopped

Instructions

  • Place the pasta in a bowl and add the remaining salad ingredients.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
    Alternately, you can finely chop the sun-dried tomatoes and capers (or leave capers whole), then whisk all dressing ingredients in a small bowl.
  • Pour the dressing over the pasta, sprinkle with crumbled feta and parsley, and toss well.
  • Refrigerate a couple hours to let flavors meld. Before serving, sprinkle with crumbled feta and parsley, and toss well.
  • Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 615mg | Potassium: 570mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2414IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 2mg