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Mediterranean Pasta Salad (Best Dressing!)
Ingredients
  • subheading: SALAD:
  • 3 cups uncooked mini farfalle pasta, (any smallish pasta works great!)
  • 1 cup chopped rotisserie chicken, optional
  • ½ cup sun-dried julienne cut tomatoes (packed in oil), drained
  • ½ cup marinated artichoke hearts, drained and coarsely chopped
  • 1 cup chopped English or Persian cucumbers (~½ of 1 large English cucumber)
  • ⅓ cup Kalamata olives, coarsely chopped
  • 2 cups lightly packed baby spinach and arugula mix (or just coarsely chopped baby spinach)
  • ¼ cup fresh flat-leaf Italian parsley, coarsely chopped
  • 1 ripe avocado, pit removed and coarsely chopped
  • ⅓ cup feta cheese
  • subheading: DRESSING:
  • ¼ cup red wine vinegar
  • 1 and ½ tablespoons Dijon mustard (do not use regular mustard)
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • ½ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • Fine sea salt and freshly cracked pepper, to taste
Steps
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