Mediterranean Red Wine Vinaigrette Pasta Salad

Today I was feeling a little inspired by Italy because I was dreaming of pasta (who doesn't)! I wanted to create a recipe that was refreshing and light unlike many pasta dishes. Of course I HAD to incorporate my favorite Mediterranean ingredient as well, Kalamata Olives.

AKA PURPLE OLIVES!

The Kalamata olives are slightly more expensive because they are hand-picked in order to avoid bruising. They are almond-shaped, plump, dark purple olives coming from a tree that is irregular from the most common olive trees because of it's leaves. The leaves on these trees are twice the size of other olive varieties. Kalamata olives have a smooth, meaty texture and are named after the city of Kalamata in southern Greece. They are often used as table olives or in salads and other cold-prepared dishes. 

Now, Kalamata Olives are not only my favorite because they are my favorite color, but they also have a distinct taste. They are preserved in a brine made with wine vinegar, olive oil, and slices of lemon. This causes the flavor to be a bit more bitter than a regular green or black olive. I prefer to buy the pitted olives because you can just eat the whole thing, not having to deal with the little pit that you bite around. I also would rather not choke on the darn thing when I am eating.

Mediterranean Red Wine Vinaigrette Pasta Salad

For the Pasta Salad:

2 1/2 cups Barilla Gluten Free pasta, rotini or penne

2/3 cup sliced red onions

15 cherry tomatoes, halved

1 cup diced cucumbers

3/4 cup Kalamata olives, pitted

3/4 cup diced green peppers

1 cup feta cheese, crumbled

For the Vinaigrette:

1/3 cup red wine vinegar

2 tsp lemon juice

1 1/2 tsp minced garlic

2 tsp oregano, dried

1/2 cup extra-virgin olive oil

1. Boil water and cook the gluten free pasta according to the directions on the box. Barilla is the best brand of gluten free pasta and I prefer it in this salad because it will not soak up all of the dressing. I've tried a few different gluten free noodles and this brand seemed to work the best. Drain the noodles and let cool.

2. In a bowl add all the other ingredients for the salad.

3. In a separate bowl, whisk together the red wine vinegar, lemon juice, garlic, and oregano. While whisking pour the olive oil in slowly. Season with salt and pepper.

4. Add the cooled noodles to your bowl full of the salad ingredients. Pour the dressing over the top and toss to combine. Cover and refrigerate for 3 hours before serving. (But who even does that, put your nice big serving on a plate and freeze it for like 5 minutes so it gets nice and cold, and then eat it!) 

5. Stir again before serving so the dressing coats the whole salad evenly. 

Don't forget to share your photos of this recipe with me!

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