Serves~ 5-8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Dressing:
- ½ cup Olive Oil
- ¼ cup Red Wine Vinegar
- pinch of Salt and Pepper
Pasta:
- 1 package Bocconcini Pepperoni Nuggets, quartered or halved
- 8 oz Pasta of choice, I used Rotini
- 8 oz Cherry Tomatoes, halved
- ½ medium English Cucumber, quartered
- ½ cup Pitted Olives of choice, halved
- 1 small Zucchini, quartered
- 6-8 mini Bell Peppers, sliced or chopped
- 1 small container of Marinated Artichokes, chopped, reserve 1-2 TB of the oil
- ½ container of Sun Dried Tomatoes
- 1-2 large handfuls of Spinach
- 1 can rinsed Cannellini Beans, or Garbanzo Beans
- ½ cup Feta, optional, highly recommend!
Instructions:
- Dressing: combine the salad ingredients in mason jar and mix well, shaking it best
- Optional: Sautee zucchini and bell peppers with reserved oil from artichokes for about 10 minutes, or until zucchini is soft*
- Cook Pasta by following directions on packaging, should take about 8-12 minutes
- Combine all remaining ingredients in a large bowl, leaving the spinach on top*
- Pour cooked pasta on top of the large bowl with all ingredients
- Add the dressing and cooked vegetables, toss until evenly combined
- Top with a little extra feta, never enough feta!
*You can either leave the zucchini and bell peppers raw, or omit it all together! I prefer them to be cooked a little.
*Leaving the spinach on top of the combined ingredients will allow the cooked pasta to wilt the spinach.
*Store in an airtight container for about 5 days in the fridge. Enjoy!
Tangy Pineapple 