Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: ¼ cup good quality extra virgin olive oil; 2 tablespoons chopped garlic (3-4 medium cloves); 2 tablespoons fresh oregano; 1 teaspoon Kosher salt; ½ teaspoon freshly ground black pepper; ¼ cup freshly squeezed lemon juice (about one large lemon); 12 ounces dry Ditalini (or your favorite pasta); Zest from one lemon; ½ cup pitted Kalamata olives sliced in half; ½ cup grape tomatoes cut in half; 1 tablespoon fresh mint, leaves rolled and sliced (chiffonade); 2 tablespoons fresh basil, leaves rolled and sliced (chiffonade); ½ cup red onions chopped; 1 cup diced green bell pepper (about one medium pepper); 1 14-ounce can artichoke hearts drained, stems left on and quartered the long way; 8 ounces crumbled feta cheese

Mediterranean Pasta Salad was pinched from <a href="http://www.afamilyfeast.com/mediterranean-pasta-salad/" target="_blank">www.afamilyfeast.com.</a>

"This recipe uses fresh herbs, which are highly recommended. If fresh herbs are not available, use half the amount of dry herbs for each listed...."

INGREDIENTS

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¼ cup good quality extra virgin olive oil

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2 tablespoons chopped garlic (3-4 medium cloves)

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2 tablespoons fresh oregano

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1 teaspoon Kosher salt

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½ teaspoon freshly ground black pepper

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¼ cup freshly squeezed lemon juice (about one large lemon)

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12 ounces dry Ditalini (or your favorite pasta)

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Zest from one lemon

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½ cup pitted Kalamata olives sliced in half

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½ cup grape tomatoes cut in half

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1 tablespoon fresh mint, leaves rolled and sliced (chiffonade)

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2 tablespoons fresh basil, leaves rolled and sliced (chiffonade)

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½ cup red onions chopped

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1 cup diced green bell pepper (about one medium pepper)

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1 14-ounce can artichoke hearts drained, stems left on and quartered the long way

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8 ounces crumbled feta cheese

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