Greek Pasta Salad

• Vegetarian

• Produce

  • 1 cup Artichoke hearts, from a can
  • 1/4 cup Basil, fresh
  • 1 1/2 cup Cherry tomatoes
  • 1 1/2 cup Cucumbers
  • 1 Garlic clove
  • 1 1/2 tsp Oregano, dry
  • 1/2 cup Red onion

• Condiments

  • 1 cup Kalamata olives
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 lb Farfelle pasta, mini

• Baking & Spices

  • 1 Red pepper, roasted
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/3 cup Red wine vinegar

• Dairy

  • 1/2 cup Feta cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 roasted red pepper, finely diced
• 1 cup diced artichoke hearts (from a can)
• 1½ cup halved cherry tomatoes
• 1½ cup diced cucumbers
• ½ cup sliced red onion
• 1 cup halved kalamata olives
• ½ cup crumbled feta cheese
• 1 lb. mini farfelle pasta (bowtie pasta)
• ¼ cup fresh basil, chiffoned
• ⅓ cup red wine vinegar
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1½ teaspoons dry oregano
• salt & pepper to taste

Directions

• Bring a pot of water to a boil. Add pasta and cook until al dente. Drain and rinse with cold water. Put in a large bowl.
• To the large bowl add, roasted red pepper, artichoke hearts, cherry tomatoes, cucumbers, red onion, kalamata olives, and feta cheese.
• In a small bowl, add red wine vinegar, olive oil, lemon juice, garlic, oregano, salt and pepper. Whisk until emulsified. (there is no more vinegar and oil separation)
• Pour dressing over the pasta, add fresh basil and mix everything together so noodles are coated and ingredients are mixed.
• Serve pasta salad cold!