1/2 lb of whole grain pasta, water to boil it in
4-5 sun-dried tomatoes reconstituted in hot water
1/2 cup chopped olives
1/2 cup diced red bell pepper
1/2 cup artichoke hearts
1/4 cup finely chopped parsley
2-3 chopped green onions
For the Dressing
3-5 T lemon juice
1 T balsamic vinegar
1/4 cup olive oil
1/2 tsp salt
Cook the pasta according to package directions. When done, drain and rinse and let it cool.
Pour enough hot water over the sun-dried tomatoes to cover and let them reconstitute for 10 minutes.
Chop the vegetables.
Make the dressing by mixing the lemon juice, balsamic vinegar, olive oil and salt in a small bowl.
Squeeze out the water from the tomatoes and chop into small pieces.
Place the cooled pasta in a large bowl. Add the rest of the ingredients. Drizzle the lemon juice mixture over the top. Toss and serve.
Use rice, rice blends, millet, quinoa or corn pasta for a gluten free version.
Double the recipe if you need to feed more people!
Store in an air-tight container in the refrigerator for up to 5 days.
Other tasty ingredients might include: cherry tomatoes, kalamata or green olives, pine nuts, finely diced celery, fresh basil and minced or pressed garlic.
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Created by AnnieT
A home made Teriyaki sauce blended into stir-fried sietan and broccoli may make this your favorite quick dinner for family or guests
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