This light Mediterranean pasta salad blends artichokes and olives with bowtie pasta.
If I was a lady who lunched, I would eat this Mediterranean pasta salad everyday.
Today, I wil be that lady.
Just a few simple ingredients from the cupboard and the fridge…
And the easiest, fanciest Mediterranean pasta salad recipe ever from Martha Stewart Everyday Food, with a few adaptations to suit my palate.
- 6 ounces bowtie pasta
- 2 cloves garlic
- 1 Tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon grated lemon zest plus 4 teaspoons lemon juice
- ½ cup marinated artichokes plus 2 Tablespoons marinade
- 1 Tablespoon grated Parmesan cheese
- 2 cups Romaine lettuce
- 1/4 cup Kalamata olives
- coarse salt and pepper
Boil pasta in salted water, according to package directions. Reserve ½ cup pasta water, then drain.
Chop garlic. Sprinkle with ¼ teaspoon salt and make a paste by dragging the blade of knife across the mixture.
Add garlic paste to a small bowl. Mix with mayonnaise, mustard, lemon zest. lemon juice and artichoke marinade. Whisk to combine and season with salt and pepper.
Return cooked pasta to pot. Add artichokes, olives and dressing and toss, adding enough pasta water to create a light sauce to coat. Stir in Parmesan cheese and season with salt and pepper, to taste.
Refrigerate at least one hour or overnight.
Serve over romaine lettuce.
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