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When the weather is beautiful I find myself wanting to enjoy it (obvi.) Problem is, I don’t feel like doing much else. That part doesn’t work out too well with that thing I have called a job, the stuff in my house called a mess, and that hobby I enjoy called cooking.
Share the same problem?
I’ve got a solution for you!
Basically a no cook, pull together in less than 30 minutes and still somehow loaded with GOBS of flavor greek pasta salad.
While the pepper roasts, the pasta boils and you prep the artichokes. Wham, bam, thank you ma’am. Multicooking is the best.
Don’t feel like dirty-ing a few extra dishes or putting in that extra effort? It’s cool, we’ve all been there.
Go store-bought on the roasted bell peppers and artichokes. Super duper easy peasy.
Fresh herbs and lemon are a vibrant touch that really brings the salad to life.
Don’t skimp on the feta neither, it adds that salty creamy bite totally necessary for a main dish pasta salad.
And look at that, lunch pretty much done made itself.
Now get outside, Spring has arrived! (after you make this of course)
spring greek pasta salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (8 servings)
For the Dressing
- 2 Tbsp fresh oregano
- 2 lemon, juiced
- 2 Tbsp red wine vinegar
- 4 Tbsp extra virgin olive oil
- 2 garlic clove, roasted in toaster oven for 2-3 minutes at 375 degrees F
- 1/4 tsp salt
- 20 grinds black pepper
For the Salad
- 1 lb. whole wheat pasta
- 16 cherry tomatoes, halved
- 4 oz. feta cheese
- 10 kalamata olives, chopped
- 1 red bell pepper + 1 tsp oil, roasted in oven at 425 degrees for 15 minutes, skin removed (substitute: jarred roasted red peppers)
- 4 artichokes, peeled, quartered + 1 tsp oil, sprinkle salt, black pepper and garlic powder (substitute: marinated jar)
- 1/2 medium red onion, finely chopped
- dressing, recipe above
- oregano leaves, garnish
Preheat the oven, or toaster oven to 425 degrees F. Place the red bell pepper on a parchment lined baking sheet, spray with oil (or drizzle) and roast for 15 minutes, rotating the pepper so all sides get dark, also place the garlic on the baking sheet for a few minutes.
Next, prepare the dressing. Add everything into a food processor or magic bullet and process on high until everything is combined. Set aside.
Meanwhile bring a large pot of water to boil and start prepping the artichokes.
Once the water is boiling, add the pasta and cook according to package. While the pasta is cooking, chop up the onion, tomatoes and olives.
Saute the artichoke in oil and spices for 4-6 minutes over medium heat.
Once the pepper is roasted (all sides are black-ish,) place in a glass bowl and cover with plastic wrap or lid to let it steam for a few minutes for easy skin removal. Once cooled enough, remove the skin and slice into pasta size pieces.
Once pasta is cooked, drain liquid and place in a large serving bowl. Immediately add dressing, toss to coat, then add the rest of the toppings and stir to combine everything together.
Garnish with oregano and enjoy!
*Note: If using jarred peppers and artichokes, make sure to drain the excess liquid/oil, and then just chop them up.