Each Friday during Lent, Harvest Market serves a new vegan dish. Check back each week for a simple recipe.
Greek Pasta Salad
1 bag Bionaturae Pasta (such as Semolina Chiocciole)
½ tbsp olive oil
2 tbsp Aceto Beato Balsamic Vinegar
1 tub Mt. Vikos Artichoke Spread
6-8 kalamata olives, pitted and chopped
3 small vine ripe tomatoes, seeded and chopped
salt, pepper, & garlic powder to taste
½ small red onion, diced
Begin by boiling water to cook pasta. While water is boiling and pasta is getting started, begin chopping and dicing your vegetables. Leave the pasta al dente, so that it still has a bite to it. No one likes mushy pasta salad! Drizzle drained pasta with ½ tbsp olive oil to keep it from sticking together. While pasta is still warm, stir in the artichoke spread until the pasta is evenly coated. Mix in onion, olives, and tomatoes. Drizzle in balsamic vinegar. Season the salad with salt and pepper to your liking, along with about ½ – 1 tsp garlic powder. Chill overnight and serve cold.
