Mediterranean Pasta Salad

A few modifications made to a Italian or Spaghetti Pasta Salad: family favorite. Serves large gatherings, great for Summer

Hello all, whoever, wherever, and whenever you are. Let’s make a Mediterranean pasta salad. My take on Italian pasta salad, and it’s one of my go-to party dishes, especially on warm days. I would share it with the world as I’m often asked to write it down before I leave gatherings. Before you prepare, I encourage you to put on some mood music or good audible because it does take quite a bit of time during preparation. I pre-marinate my red onions in a mixture of 1/3 water, 1/3 champagne vinegar, and 1/3 combination of truffle oil and hot honey. Olive oil and regular honey work well, but truff oil and hot honey just add a pop of flavor that makes it truly special. I lightly drain before I add it in. They will be crunchy and delicious, but not overpowering. If you don’t pre- marinate them, please pre-oak them in water for at least an hour. Otherwise, you will have onion salad. I chop up everything while my pasta is cooking. Once the pasta is al dente, meaning to the tooth, as in firm, not mushy, I quickly drain the pasta and add in Italian dressing while the pasta is still warm. The pasta will soak up the dressing and be just right. You absolutely can make your own dressing, especially if you have a classic house recipe. I choose to use Marzad’s Italian dressing. It is my favorite for this dish. one jar per box of pasta. It has a balance to it that doesn’t seem to bite too much and it melds in with all of the ingredients. I add some green onions, about two bunches. To help with incorporating everything, it is important to mix after each ingredient is added. Otherwise, all the goodies will settle to the bottom of the bowl or sit on top. I use two different bowls while preparing to help with this. and then do a final serving of the incorporated ingredients into the larger of the two bowls. I add both black olives and calamato olives. I really enjoy the purple tones and the contrast of flavors that this pasta brings. You can taste all the different elements even though they are well mixed. I add both mild banana peppers and orange bell peppers. My granny is allergic to food coloring, so I enjoy the brand that enhances the yellow with turmeric. I also add a package of mini pepperoni slices. This is optional, of course, for those who choose to be vegetarian. Then I add cherry tomatoes and drain sundried tomatoes. I save the oil that they are in for another dish, not Oh my goodness, this smells so delicious already. I just love all the beautiful colors. I like to think about the different places and hands that assisted with these ingredients from around the world. I enjoy that they are all brought together in this bowl. I take some time to extend some appreciation and incorporate some positive energy and well wishes into my salad. While I am mixing, I also like to think of the memories made while sharing this dish over the years and the people both here and no longer here who have enjoyed it. Once all the goodies are blended, it is time to fold in the pasta. Because the pasta was hot and ready when adding the dressing, it soaks up all the dressing and is not gushy. You essentially can serve it once it’s chilled. You don’t have to wait until the next day. However, I feel if you are patient, it does get a little magical by chilling overnight. I kept a little bit of the goodie mixture aside in the smaller bowl so that I can incorporate loosely broken, drained, and dried feta. I leave the feta in larger pieces because after further mixing it into the pasta, it may easily crumble into non-existence if you aren’t careful. Most of those that I serve love cheese, so this would not be a good thing. But the larger pieces also help those who want to avoid it and easily scoop around it. I feel the addition of both the calamata olives and the feta make this more of a Mediterranean pasta salad compared to the regular Italian pasta salad. Gently fold in the pasta mixture and keep folding until it is well incorporated and observably balanced. Time for the finishing touches. Shower on some freshly grated Parmesan cheese. Seriously, my friends, all the grading is worth it. It will hold up much better in your salad. Add a sprinkle of green by adding freshly chopped parsley and basil. Lastly, add a few cherry tomatoes. I made mine into flowers by cutting at the end 3/4 of the way inward and repeated until I had about five or so petals. There you have it. I hope this serves you well and you were able to enjoy my take on this pasta salad.