Mediterranean Pasta Salad & Mini Strawberry Pies

Both of these recipes are good for entertaining, and they were both tasty.  The little strawberry pies were great, and the blog that I got it from explained how to do them perfectly.  They were so cute yet soo easy!  I have to say I’m pretty excited that the next time I post it will be June!  You know what that means? Strawberry picking month!  Have a great weekend and thanks for reading. :)

Mediterranean Pasta Salad- slightly adapted from Food Network

Serves: 4-6

Kosher salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced red onion
2 large pickled pepperoncini peppers, diced (optional – I only used 1 small one because it was a little too spicy for my taste)
5 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool (I made the pasta the night before and chilled overnight in the refrigerator).
  2. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
  3. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette  (Note: I didn’t use all of the dressing.  Add it slowly until the pasta is coated to your preference) and both cheeses and toss. Chill until ready to serve.

Mini Strawberry Pies


One thought on “Mediterranean Pasta Salad & Mini Strawberry Pies

  1. The mediterranean pasta salad is right up my alley! Last week I bought a batch of fresh Long Island strawberries from the farmstand, so now it’s back to the farmstand for more strawberries to make the strawberry pies, yum, yum!

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