Mediterranean Pasta Salad

Today I am sharing the recipe for my most favorite dish, Mediterranean Pasta Salad. How much do I love this dish? Enough that it isn’t even summer yet and I’ve made it twice already!! 

While this version is not gluten-free I am planning to try it with Quinoa this summer. When I'm not pregnant!  

The traditional way to make this dish is with orzo pasta – my favorite pasta for salad. It’s size makes it perfect for getting the right mix of “pasta” and “salad” on your fork!

Here’s what you’ll need:

• 1 package Orzo pasta (equivalent to 2 cups cooked)
• 3 or 4 cups Spinach
• 1 bunch Parsley
• 1 package Basil
• 1 jar Heart of Palm
• 1 jar Marinated Artichoke Hearts (reserve the juice)
• 1 jar Roasted Red Peppers
• 1 jar Sun Dried Tomatoes
• 1 package Feta Cheese

First cook the pasta according to package directions. While it is cooking begin chopping… and chopping… and chopping. Yes, you have to cut everything on the ingredients list. I usually talk on the phone while I’m doing this or put on my favorite tunes.

Drain everything except the marinated artichoke hearts. Pour all the juices from the marinated artichoke hearts jar into the salad to act as the dressing. If I’m making this for a family get-together or a pot-luck I usually try to make it the night before and in that case I’ll add a second jar so it stays fully “dressed” for the next day.

That’s it. So easy and so delicious! Try it for your next summer picnic!