Mediterranean Olive & Artichoke Pasta Salad
Serves 2
I know everyone’s hyped about summer’s ✨pasta salad season✨ but to me tbh pasta salads are an all year round obsession. I make pasta salads often to use up whatever I have left in my fridge, as well as those jars that chill at the back of your pantry
0 servings
What you need
Instructions
Start by boiling water and cooking your pasta of choice. Be sure to generously salt that pasta water! . While the pasta is cooking, simple prep all of the other ingredients that need to be chopped: the green onions, cucumber, sun-dried tomatoes, avocado, and spinach. . Drain the artichokes from the jar (save the oil for other recipes/cooking), and drain the green olives (also saving the delicious olive brine for other recipes or dirty martinis lol). . Once the pasta is cooked, drain and allow to cool off by briefly running under cold water. Add the pasta to a large bowl, followed by all of the chopped ingredients you prepped. . Add the rest of the ingredients to the bowl: feta cheese, pumpkin seeds, artichokes, green olives, pesto (store bought cuz nothing wrong with that), lemon juice, and cracked pepper to taste. . Thoroughly mix the pasta salad and that’s it! It serves 4-5 or makes for a great meal prep lunch/dinner recipe that will last in the fridge for a few days🙌🏽 Enjoy foodie fam!!View original recipe