Feature above, Ellie Ander, cofounder of Chicago North Shore Moms. Photo credit: Nicola Levine Photography
I’m all about protein and fiber when it comes to preparing food, and salads tend to be the best of all worlds. I love this Greek salad recipe from foodiefresh.com packed with flavor and crunch – it checks all the boxes!
The Salad
- 1 pound pasta noodles, cooked, drained and cooled
- 2 15-oz cans quartered artichoke hearts in brine, drained
- 1 12-oz jar roasted red bell peppers slivered or chopped
- 1 8-oz jar Kalamata olives, halved
- 1 hot house cucumber, cut into 3⁄8″ slices
- 1⁄4 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1⁄3 cup fresh slivered or chopped basil leaves
The Dressing
- 1⁄2 cup fruity olive oil
- 1⁄4 cup white balsamic vinegar
- 4 cloves garlic, minced or pressed
- 2 TBSP dry oregano
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
Directions
- To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt, and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
- Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl.
- Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed.
- Add the rest of the feta cheese to the top of the pasta salad and top with fresh basil.
- Let the flavors sit for 1⁄2 hour before serving or overnight.
