Pasta-less Pasta Salad

serves 2 generously

I love the flavors of that classic picnic pasta salad. You know the one… spiral or bowtie pasta with Italian dressing? Well this gives you all that nostalgic flavor without the refined carbohydrates from the pasta. I wouldn’t even scoff if you used sliced canned black olives and sliced pepperoncinis… I’d applaud you!

62B7229A-080B-4738-92B2-410D3097AE6C.JPG

Ingredients:

  • 1/4 cup good extra virgin olive oil

  • 2 tablespoon red wine vinegar (white wine is ok too)

  • 1 teaspoon dried oregano (optional)

  • 1 shallot, thinly sliced

  • 1 pint cherry tomatoes, halved

  • 2 Persian cucumbers, chopped

  • 3-4 artichoke hearts (canned) , quartered

  • 1/3 cup pitted kalamata olives

  • 2 whole roasted red peppers, sliced (about 1/2 cup)

  • 1/2 cup mozarella balls, halved

  • lots of torn basil leaves

  1. Combine everything in a large bowl. Toss well and season generously with salt and pepper.

  2. Let sit for at least 10 minutes before serving.