MEDITERRANEAN PASTA SALAD

(Yields about 6-8 side portions)

 Ingredients:

250g – Tri Coloured Fusilli

1 small – Red Onion, halved

½ each – Red Bell Pepper, de-seeded

½ each – Zucchini, halved

10 – Cherry Tomatoes

¼ Cup – Kalamata Olives, pitted, quartered

½ Cup – Marinated Artichoke Hearts, chopped

1 Tbsp – Pepperoncini, finely chopped

¼ Cup – Sundried Tomatoes, finely sliced

½ Cup – Feta, crumbled

5-6 – Basil, fresh, thinly sliced (for garnish)

 

Dressing:

3 Tbsps – Lemon Juice, fresh

2 Tbsps – Red Wine Vinegar

1 Tbsp – Oregano

1 tsp – Garlic, minced

½ Cup – Feta, crumbled

½ tsp – Salt, kosher

¼ tsp – Black Pepper, ground

½ Cup – Canola Oil

Additional:

Ribeye Steak, grilled and sliced

Method

Dressing:

1. In a food processor, blend together all ingredients, except oil.
2. In a slow steady stream, slowly pour in oil while blending on high.
3. Transfer to a sealable container and refrigerate until required.

Pasta Salad Method:

1. Cook pasta in salted simmering water until fully cooked (it’s ok to even slightly overcook).
2. Immediately drain pasta and rinse under cold water to stop the cooking process. Pasta will firm up slightly (which is why it’s ok to slightly overcook!) Set aside until required.
3. Pre-heat grill (or oven to 425F) to high heat.
4. Lightly oil onion, pepper, and zucchini. Season with salt and pepper. Place on grill and grill for about 10-12 minutes, turning until all sides are charred and vegetables are cooked through. Add the tomatoes (use a grill mat or skewer the tomatoes) and grill just until blistered. Remove any excess charring from the skin of the pepper.
5. Once grilled vegetables have cooled slightly, slice the veggies into desired, bite-sized shapes.
6. Combine all the salad components together in a large bowl and dress with desired amount of dressing.
7. Cover and refrigerate until required. Garnish with thinly sliced basil before serving.

Additionally:

To make this salad into a full meal, serve with grilled steak of your choice.

– Curated by Chef Anna Hymers for the June 2026 edition of Cattle Country.