Greek Vegetable Pasta Salad

This pasta salad contains so much flavor, and it is unique and not greasy like so many are. The fresh flavors of roasted corn, tomatoes, olives, and more marry perfectly in this cold side dish. Make it the night before to let the flavors meld even more.

5 from 5 votes

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Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 8

Chill Time: 8

Total Time: 8 28

Servings: servings

Calories: 137kcal

Author: Michelle

Ingredients

1/2 pound pasta
1 tablespoon vegetable oil
2 cups corn kernels
3 marinated artichoke hearts
1/3 cup kalamata olives
3 roma tomatoes
3 cloves garlic
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
2 tablespoons fresh basil
1/2 cup feta crumbled

Instructions

Bring a pot of salted water to boil. Once boiling, add your pasta and cook one minute less than package instructions.
1/2 pound pasta
Place oil into wide saucepan and turn heat to medium. Add corn kernels and roast until some start to turn brown. Stir periodically.
1 tablespoon vegetable oil, 2 cups corn kernels
Chop artichoke hearts into bite size pieces. Chop olives into approximate quarters, and cut tomatoes into bite size pieces, and add all veggies to a large bowl.
3 marinated artichoke hearts, 1/3 cup kalamata olives, 3 roma tomatoes
Mince your garlic cloves, and add them, as well.
3 cloves garlic
Once pasta finishes cooking, drain and rinse it, then immediately add it to the bowl with the veggies and stir gently to combine.
Add the corn, along with the balsamic vinegar, olive oil, salt, and pepper, and stir again.
Chill this overnight if possible.
4 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt and pepper to taste
Just before serving, chiffonade your basil, and crumble the feta. Add both to your salad, and gently mix to combine.
2 tablespoons fresh basil, 1/2 cup feta

Equipment

Strawberry and Tomato Corer

Bouillabase Braising Pot

Stainless Steel Colander

Notes

This tastes better if you let it sit the night before and eat it the second day, and yes, leftovers are delicious the third and even the fourth day.
If you don't have time to chill it, let the salad come to room temperature at least before you add the basil and feta. The feta will melt and basil turn brown if you add them to a hot pasta salad.
I use cavatappi, but you can use any strong shaped pasta like wagon wheels or even large elbow macaroni.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.