Tasty Pasta Bowl with Herbs and Vegetables
Ingredients
- 1/2 red onion chopped, ~1 cup total
- 3 cloves of garlic
- 1 tbsp capers - roughly chopped, optional
- 1 t oregano
- 1 t basil
- 1/2 cup sundried tomatoes, chopped
- 1/3 cup kalamata olives, quartered
- 1 cup artichoke hearts
- 1 can kidney beans, drained and rinsed
- 5 kale leaves (2 large handfuls), chopped small
- 1/4 cup - 1/2 cup fresh dill chopped
- 1/2 t salt
- (vegan) feta cheese, optional
- 1 8-10 oz package of pasta
Dressing
- 1/4 cup + 2 T of olive oil
- Juice of 1 lemon
- 2 T of red wine vinegar
- 2 t of oregano
- 1 t of salt
- 1/2 t chili flakes
- 1 t garlic powder
- 1 t thyme
- 1/2 t of black pepper
- 1 T mustard
Preparation
Saute onion for about 3 minutes, then add garlic, oregano, basil, and salt; saute for 30 seconds.
Add artichoke hearts, sun-dried tomatoes, kalamata olives, kidney beans, and capers. Cook until heated through, about 10 minutes.
Add kale and toss to combine until softened.
Prepare pasta according to package instructions.
While pasta is cooking, prepare the dressing: in a sealable container, combine olive oil, lemon juice, red wine vinegar, oregano, salt, chili flakes, garlic powder, thyme, black pepper, and mustard. Shake until smooth, or whisk in a bowl.
Drain the cooked pasta and transfer it back to the pan.
Add the vegetable mixture and fresh dill to the pasta; toss to combine.
Add the dressing and toss again to combine.
If using feta cheese, crumble it on top and toss to combine.
Enjoy the dish!
