Busy Girl Pasta Salad
Ingredients
- 12 oz orecchiette pasta
- 1 cup halved cherry tomatoes
- 1 zucchini
- 1 small jar marinated artichokes with brine
- 1 can chickpeas
- 3/4 cup chopped green olives
- 1 cup corn
- 2 cups chopped spinach
- 1/2 cup crumbled vegan feta
- 1 shallot
Dressing
- 1/4 cup olive oil
- 3 tbsp white wine vinegar
- 1 tsp Dijon or stone ground mustard
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Preparation
Cook the pasta according to package instructions, then drain and cool
Dice the zucchini and saute it until tender
Steam the corn until cooked
Drain and rinse the chickpeas
Whisk all dressing ingredients together in a jar until combined
In a large bowl, combine the cooked pasta, sauteed zucchini, steamed corn, halved cherry tomatoes, marinated artichokes with brine, chickpeas, chopped green olives, chopped spinach, crumbled vegan feta, and sliced shallot
Pour the dressing over the salad and toss to combine
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld
Notes
This recipe makes 4-6 meals
