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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fun, light, quick and easy cold pasta salad. Add anything you would like: chickpeas, roasted red pepper....anything goes! Taken from Vegitarian Times April 2007 issue (modified ingredients sightly, pasta amount and portions based on personal preferences/habits). Best when farfalle or rotini pasta is used. Ingredients:
6 oz pasta, dry whole wheat |
1 cup tomatoes, halved |
6 olives, green, halved |
4 cloves garlic |
1 tbls capers, rinsed, drained |
2 tbls basil, fresh |
1 tsp olive oil |
4 oz artichoke hearts, quartered |
Directions:
1. Cook pasta according to package. Rinse under cold water and drain well. Toss with tomatoes in medium bowl.
2. Pulse olives, capers, garlic and basil in food processor until coarsely chopped. Add olive mixture and olive oil to pasta, mix well.
3. Season with salt and pepper, and refrigerate until ready to eat.
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