Mediterranean Pasta Salad
Bright, briny, and bold, this pasta salad is perfect for make-ahead lunches or summer tables.
Ingredients
- 1 ½ cup farfalle, or any desired short pasta shape
- ¼ cup artichoke hearts, roughly chopped
- ¼ cup green olives,roughly chopped
- ¼ cup pepperoncini, roughly chopped
- ½ cup mozzarella balls
- ⅓ cup fresh parsley, chopped
Dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice plus the zest
- 1 tbsp honey
- salt and black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool it down.
- While the pasta is cooking, prepare the remaining ingredients. Chop the artichoke hearts, sun-dried tomatoes, green olives, and pepperoncini, then add them to a large mixing bowl along with the mozzarella balls. Stir in the chopped parsley.
- To make the dressing, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper in a small bowl until fully combined.
- Add the cooled pasta to the large bowl with the vegetables and cheese. Pour the dressing over the top and toss until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.