The weather is warming up here in Boise, which means more time outdoors and less time in the kitchen. Like many of you, I want to be adventuring as much as possible, which is why I focus on quick and delicious meals that can be eaten cold and on the go.
Follow this recipe as is, or adjust to your liking! It is so easy to leave an ingredient out if you're just not feeling it, add a variety of olives if you want, or even use marinated artichoke hearts. Play around with it and find your favorite combo!
Ready in 10 minutes
8 oz Banza chickpea rotini pasta (or other pasta of choice)
1 3oz bag Trader Joe's California Sundried Tomatoes (or sub sliced cherry tomatoes)
1 large cucumber, diced
1/2 large red onion, diced
1 14oz can artichoke hearts in water, drained, rinsed, and cut in to quarters
1/2 cup kalamata olives
1/2 cup Violife feta
1-2 garlic cloves, diced
2-3 tsp dried oregano
Sea salt & fresh cracked pepper
Juice of 1 lemon
2 Tbsp EVOO, + more to taste
Bring a large pot of water to a boil and add pasta. Cook until al dente (or by the directions on the box), drain, rinse under cold water and set aside.
Meanwhile, in a large bowl add all of the ingredients together and mix to combine.
Finally, add the pasta and mix once more.
Cover the bowl and place in the fridge for 2 hours to let the flavors settle in, or serve straight away!