Ingredients

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⅓ cup red wine vinegar
⅓ cup extra virgin olive oil
1½ teaspoons Dijon mustard
2 cloves garlic, minced or pressed
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 lb uncooked rotini pasta
2 cups halved cherry tomatoes
1 cup quartered and sliced English cucumbers
⅓ cup thinly sliced red onions
1 cup pitted, halved Kalamata olives
2 tablespoons capers, rinsed and drained
1 (15-ounce) can chickpeas, rinsed and drained
1 (14-ounce) can quartered artichoke hearts, drained
½ cup crumbled feta cheese
1 cup arugula, roughly chopped
⅓ cup chopped fresh parsley

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Instructions

Combine red wine vinegar, olive oil, Dijon mustard, garlic, dried oregano, salt, and black pepper in a mason jar or a bowl, whisking well.
Cook the rotini pasta according to package instructions until al dente, then drain and let cool for a few minutes.
In a large serving bowl, mix the cooled pasta with cherry tomatoes, English cucumbers, red onions, Kalamata olives, capers, chickpeas, artichoke hearts, feta cheese, arugula, and parsley.
Drizzle the vinaigrette over the salad and toss to combine.

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Notes

For added flavor, you can marinate the salad for a bit before serving.
Feel free to substitute any of the vegetables with your favorites or those in season.
This salad can be made ahead of time and stored in the fridge for a refreshing dish later.

Author: jeremy
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Mixing and Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 7g
Cholesterol: 10mg