So sorry for my hiatus from the blog – sometimes life just gets in the way. And by life, I mean grad school applications – yeesh! All my applications are submitted (*fingers crossed*) so now it’s time to get back to the kitchen.
This recipe is a cinch to make. It’s the perfect dish to bring to a potluck or party, or you can munch on it all week long. I use a mix of fresh and marinated veggies, plus plenty of lemon juice and lots of feta. Enjoy!
- 1 lb. bowtie pasta (or pasta of your choice)
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 cucumber, sliced
- Half a red onion, sliced
- 1 can artichoke hearts, cut into bite size pieces
- 1 jar sundried tomatoes, with oil
- 1/4 cup of sliced kalamata olives
- 1 clove garlic, minced
- 6 oz crumbled feta
- Juice of 1-2 lemons
- 1 tsp oregano
- Salt and pepper, to taste
- 3-4 tablespoons olive oil
While pasta is boiling, chop veggies. For the cucumber, I peeled the skin of in strips to maintain some of the green color. Spoon out the seeds with a spoon, then chop.
Cut the marinated veggies into bite size pieces.
Drain the pasta, and rinse under cold water. Mix with vegetables, and add feta, lemon juice, and olive oil. I also used some of the oil that the sundried tomatoes were marinated in. Season with oregano, salt, and pepper. Serve cold or room temperature.