Mediterranean Pasta Salad
Pairs perfectly with fish, shrimp or merinated tofu.
Ingredients
- 250 -300 g farfalle/bowtie pasta
- 1 clove garlic minced
- ¼ cup olive oil
- ½ lemon juiced
- ½ tsp dried oregano
- ¼ cup red onion chopped fine
- ¼ cup Kalamata olives cut in half
- 1 cup cherry tomatoes cut in half or quarters
- ⅓ cup marinated artichoke hearts cut into small bite-sized pieces
- ¼ cup kale finely chopped
- 1 ½ tbsp hemp hearts
- ¼ cup fresh basil chopped fine
Instructions
- Cook pasta per package instructions.
- Combine olive oil, lemon, garlic and oregano in a small bowl or measuring cup, and set aside.
- In a large bowl combine the red onion, olives, tomatoes, artichokes, hemp heart and kale.
- Drain your cooked pasta and add the hot pasta to the bowl with the red onion, olives etc. Pour over the olive oil dressing and toss well.
- Add the fresh basil and toss one more time.
- Chill in the fridge for at least 30 minutes before serving.
- Store in an air-tight glass container in the fridge for up to 3 days.
- Enjoy!