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Mediterranean Pasta Salad
I said yesterday that I'd include the pasta salad recipe below and then forgot to. I should note that this is not an actual recipe, per se, but more or less what I threw together, with reasonable success.
8 ounces or so of smallish pasta (I used a half box of orecchiete)
1 red onion, chopped
1 small can of chick peas
1 small jar of marinated artichoke hearts, drained
1 small can of sliced black olives
1 small jar of chopped sweet red peppers
a few handfuls of pignolias
For dressing:
drained liquid from the artichoke hearts
1/4 c. balsamic vinaigrette
enough olive oil to make the whole thing add up to a cup
black pepper
a few pinches of dried thyme
Cook the pasta. Drain and chill it.
Throw in the rest of the ingredients and mix. Let it sit in the refrigerator a few hours before serving.
8 ounces or so of smallish pasta (I used a half box of orecchiete)
1 red onion, chopped
1 small can of chick peas
1 small jar of marinated artichoke hearts, drained
1 small can of sliced black olives
1 small jar of chopped sweet red peppers
a few handfuls of pignolias
For dressing:
drained liquid from the artichoke hearts
1/4 c. balsamic vinaigrette
enough olive oil to make the whole thing add up to a cup
black pepper
a few pinches of dried thyme
Cook the pasta. Drain and chill it.
Throw in the rest of the ingredients and mix. Let it sit in the refrigerator a few hours before serving.