Tuesday, March 12, 2013

My Meatless Monday Recipe On Tuesday

Here's a quick and tasty MEATLESS pasta salad recipe I found at PBS Food. Make a batch on Monday and have it for lunch all week (perfect to pack and take to the office). Or serve it as a side with grilled chicken or hamburgers. Think picnics. Yes, summer is coming. It's that season right after spring, which officially begins next week. Salad went together fast (always my favorite). Try substituting tri-color rotini pasta for more color. DE-licious!

The Ingredients.
1 cup dry elbow macaroni
¾ cup chickpeas, drained and rinsed
1 6-oz jar quartered artichoke hearts
½ cup chopped olives
1 tsp dried oregano
4 sundried tomatoes, chopped
½ cup crumbled feta cheese
1/8 tsp red pepper flakes
1/8 tsp black pepper
pinch of sea salt
The Directions.
Cook pasta in boiling salted water until al dente. Drain and set aside. In a large bowl, combine the chickpeas, artichoke hearts (with oil from the jar), olives, sundried tomatoes, oregano, feta and red pepper flakes. Toss to combine. Add the cooled macaroni and toss again.

Season with a pinch of salt and pepper to taste. Serve immediately or keep in the fridge for up to five days.
Yield: 4 servings

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