Mediterranean Pasta Salad

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Mediterranean pasta salad - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of three-colored macarons in the shape of bows or spirals
1/4 cup balsamic vinegar
2-3 teaspoons Dijon mustard
Salt and ground black pepper
2/3-3/4 cup olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup chopped fresh basil
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tbsp. l. olives in halves
2 teaspoons chopped fresh oregano
45 g crumbled feta cheese
1.5 tbsp. l. grated Romano cheese

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse the pasta with cold water to cool.

While the pasta is cooking, prepare the vinaigrette: In a small bowl, whisk together the vinegar, mustard, a teaspoon of salt, and pepper to taste. While whisking, gradually add enough oil to create a smooth sauce. Season with salt and pepper.
In a bowl, combine sun-dried tomatoes, basil, onion, pepperoncini, olives, and oregano. Add the cooked pasta, 1/2 teaspoon of salt, and a teaspoon of pepper. Drizzle with the vinaigrette, sprinkle with both types of cheese, and toss to combine. Chill before serving.

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