Mediterranean Pasta Salad with Marinated Artichokes, Olives, Fresh Mozzarella and Cherry Tomatoes

Healthy, quick and delicious pasta salad 

with artichoke hearts, cherry tomatoes, olives, fresh mozzarella and basil.

An amazing combination of Mediterranean flavors!

I always appreciate a pasta salad that takes little time and little effort to prepare. This pasta salad with artichoke hearts, olives, mozzarella, and cherry tomatoes is fresh, healthy and delicious. Perfect for a family picnic, or to take along for a lunch or a dinner at the beach.
With the beginning of spring break, and many beach days coming up, this quick recipe will come really handy. Especially when the weather is so nice and the kids can't wait to get out there and play! Even when my morning gets pretty busy with all the packing for the day, I can find time to cook this dish. Ready in less than 30 minutes. Amazing, right?!?
All you have to do is cook the pasta, chop and combine all the veggies, and the job is done. The quantities of the ingredients are only there to give you an idea of how much I used for each. But you can improvise, change it up and make it fun. You can't go wrong with this pasta salad.
And here is the video recipe:

Ingredients: serving 4

• 8 oz (225 gr) mixed, organic cherry tomatoes
• about 12  olives (kalamata, greek... or your favorite)
• 4 oz (115 gr) of artichoke hearts, grilled and marinated (I bought mine at Cost Plus World Market)
• 4 oz (115 gr) of fresh mozzarella, ciliegine
• about 4 leaves of fresh organic basil
• 12 oz (340 gr) of orecchiette pasta, or similar shape
• extra virgin olive oil
• salt

Preparation time: 30 minutes
Directions:
1. Bring a large pot of salted water to a boil. Once the water boils, cook the pasta following the directions on the box.
2. Cut the tomatoes in small pieces, removing most of the seeds. Cut in pieces also the mozzarella, the olives and the  artichoke hearts.
3. In a large bowl, add the tomatoes. Sprinkle with salt and drizzle with a little bit of olive oil. Add the artichoke heart and the olives.

4. Drain the pasta when ready, and run under cold water to stop from over cooking.
5. Toss the pasta with the vegetables. Add the mozzarella and the basil leaves cut in pieces. Drizzle with more olive oil if necessary.

Buon appetito!

Mediterranean Pasta Salad with Eggplants and Olives

Deliciously healthy vegetarian pasta salad with eggplants, capers and kalamata olives.

A spicy combination of Mediterranean flavors

I hope you enjoyed the long holiday weekend as much as I did. 

Here in Los Angeles we had an amazing weather, sunny and hot. Just perfect for the beach! And, as you probably know by now, I love the beach and warm weather. I could lay on the sand, reading my book, soaking up the sunshine and relaxing all day long. And I probably would never get tired of it. Especially if I go prepared and take along drinks and delicious food.

Yesterday, for our family picnic at the beach, I cooked this great pasta salad. Super healthy, spicy and tasty, made with eggplants, olives and capers. A great combination of Mediterranean flavors.

You can serve this pasta warm or at room temperature. For a casual dinner, or a family picnic. And make sure to cook some extra, so you can pack the leftovers in your kids' lunch. It will will save you a lot of time and energy. And the kids will love it!

Buon appetito!

Ingredients: serving 4

• 2 peperoncini (dry, hot peppers)
• 1 garlic clove
• 1 medium eggplant
• 1 tablespoon of chopped fresh Italian parsley
• 10 or so kalamata olives
• 1 tablespoon of capers
• 8 oz (225 gr) of fresh mozzarella
• 10 oz of penne pasta, or other short pasta (fusilli, farfalle...)
• extra virgin olive oil
• salt

Preparation time: 30 minutes

Directions:

1. Bring a large pot of salted water to a boil. 

In a large skillet saute' the garlic crushed or cut in slices with the peperoncini in a few tablespoons of olive oil.

2. Cut the eggplant in cubes and add to the skillet. Saute' over high-medium heat for about 5 minutes, stirring often. Lower the flame to medium and cook until tender. Add the chopped parsley.

3.When the water boils, cook the pasta following the directions on the box. Drain and run under cold water for 30 seconds to stop from overcooking, unless you plan to eat the pasta right away.

4. In a large bowl, toss the pasta with the eggplants, the capers and olives cut in pieces, and the mozzarella cut in cubes. Add some olive oil if necessary. 

This pasta is great warm or at room temperature. Store in the refrigerator any leftovers.