Spring Greek Pasta Salad

By Dixie8686

Ingredients

• 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
• 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

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from thetalkingkitchen.com

Preparation

Step 1

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.