Easy Mediterranean Pasta Salad

Name: Easy Mediterranean Pasta Salad
Prep time: 6 h
Total time: 6 h
Yield: 8 serving(s)
Ingredients: 1 lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil; 1/2 cup red onion, chopped; 1 cup cucumber, chopped; 1 medium yellow bell pepper, seeded and chopped; 1 medium red bell pepper, seeded and chopped; 1/2 cup celery, chopped; 1 cup pitted kalamata olive, chopped; 1 (4 ounce) jar marinated artichoke hearts, drained and cut into quarters; 1/2 cup vegetable oil; 1/2 cup olive oil; 1/3 cup red wine vinegar; 1 (1 1/2 ounce) envelope tomato basil soup mix; 1 teaspoon fresh ground black pepper; 2 tablespoons fresh basil, chopped; 2 tablespoons fresh Italian parsley, chopped; 1 cup crumbled feta cheese

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Recipe by TishT

This is great for any picnic, potluck or barbecue. You can make the dressing up to 3 days before and put the salad together the day before you intend to serve it. Add chicken, steak, lamb or seafood for a whole meal salad! Prep time includes minimum refrigeration

READY IN: 6hrs

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

lb shell pasta, cooked al dente, drained well, and tossed with 2 tbs olive oil
¹⁄₂

cup red onion, chopped
1

cup cucumber, chopped
1

medium yellow bell pepper, seeded and chopped
1

medium red bell pepper, seeded and chopped
¹⁄₂

cup celery, chopped
1

cup pitted kalamata olive, chopped
1

(4 ounce) jar marinated artichoke hearts, drained and cut into quarters
¹⁄₂

cup vegetable oil
¹⁄₂

cup olive oil
¹⁄₃

cup red wine vinegar
1

(1 1/2 ounce) envelope tomato basil soup mix
1

teaspoon fresh ground black pepper
2

tablespoons fresh basil, chopped
2

tablespoons fresh Italian parsley, chopped
1

cup crumbled feta cheese

DIRECTIONS

In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
When ready to serve, toss the salad with the remaining dressing.