Mediterranean Summer Salad


For the Salad

16 Oz. bow tie pasta

3.5 Oz. baby spinach leaves, washed and dried

10 Oz. cherry tomatoes, cut into halves or quarters

1 medum. cucumber, sliced in quarters

2 medium red peppers, sliced

1 avocado, diced

1/2 red onion, sliced

1/4 cup black olives, sliced

7 Oz. feta cheese, diced

Salt and pepper, to taste

For the Dressing

1/2 cup olive oil

2 tbsp lemon juice

3 tbsp red wine vinegar

1 tsp mustard

1 tbsp sugar

2 to 3 tbsp fresh parsley, finely chopped

3 garlic cloves, minced

2 tsp dried oregano

2 tsp dried basil

1 tsp fine sea salt

freshly ground black pepper

For the Salad

Cook pasta to the al dente stage in salted water according to package instructions.

Drain the pasta and rinse under cold water and drain again.

Add the pasta into a large salad bowl.

For the Dressing.

In a bowl add olive oil, lemon juice, red wine vinegar, mustard, sugar, garlic, herbs, salt and pepper then whisk well to combine.

Set dressing aside until ready to use.

In the bowl with the pasta add spinach leaves, cucumber, red pepper, cherry tomatoes, black olives, avocado and red onion.

Add feta cheese, dressing and toss until well combined, then taste and add more salt and pepper if needed. Enjoy!
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