Mediterranean Pasta

This is a "hot summer day"-meal if there ever was one. And it is HOT here. I look forward to not even reheating this in my sweaty, disgusting apartment tonight. It's crisp and fresh on the tastebuds. While it's not the pinnacle of exciting eating, if you need something fast at the end of a long summer day, this dish is your man (or food, or whatever).

Mediterranean Pasta (modified from a Cooking Light recipe)
-8 oz whole wheat penne (or 1 cup uncooked orzo), cooked according to pasta directions
-2 oz sun-dried tomatoes, chopped (mine were packed in oil--but you can soften up the non-oil-packed variety by boiling in a cup of water for a couple minutes, then chopping)
-1 green pepper, chopped
-1 red pepper, chopped
-1/2 small-ish red onion, diced
-4 oz mushrooms, quartered
-2 tablespoons olive slices
-4 oz feta, crumbled
-2 tablespoons Italian flat leaf parsley, chopped
-1/4 teaspoon black pepper
-1/4 teaspoon salt
-2 tablespoons red wine vinegar
-1 1/2 teaspoons olive oil

1. Cook your pasta.
2. If necessary, boil your whole sundried tomatoes in 1 cup water for 2-3 minutes. Drain and chop.
3. Mix everything together in a bowl (keep the pasta hot--don't rinse with cold water), and serve warm.

Serves: 4-6
Calories: 197


Andrea said...

Sounds delicious and refreshing, perfect for a hot evening. I'm in love with pasta salad lately, thanks for the yummy recipe!

The Cilantropist said...

Sun dried tomatoes, olives, feta, mushrooms.... ah, the list goes on of so many wonderful things!!! This is an amazing pasta salad, and as you say, perfect for summer. :)

Cinnamon-Girl said...

This is perfect for a hot summer night! And loaded with some of my favorite flavors!

Heather said...

Thanks everyone!

P.S. Cinnamon-Girl--I love the new look of your blog! Very pretty. :)

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