When it’s hot outside, you are hungry yet exhausted, or just in the mood for a big bowl of pasta, this is a great dish to make. You can definitely vary the veggies I have chosen to use, and still very much enjoy this dish. I pick up veggies about once week. Certain ones stay fresh longer than others. Usually my organic lettuce and sprouts are the first to tap out. Once I am done making traditional salads as main dishes and sides, I begin to use the remaining veggies for cool pasta salads or hot hearty dishes. I used:
1 package of fusilli noodles
1 4 oz can of sliced black olives
1 8 oz can of garbanzo beans
1/4 cup red onion minced
1/4 cup of Mediterranean herb feta
1/4 of a lemon
1 cup of cherry tomatoes
1 orange bell pepper
1/4 tsp garlic salt
1/2 tsp 21 seasoning from Trader Joe’s
1 tbsp aged Balsamic vinegar
2 tbsp olive oil
1. As you boil pasta, prepare your other veggies. Start out with your onion. Cut it into large rounds, and soak in cold water to make the taste milder. When they have soaked for about 10 minutes, mince them.
2. Seed and cut the top off of bell pepper turn the open bottom to face the cutting board and cut into fourths and then julienne. Set aside.
3. When pasta is complete ( I prepared this one al dente), place in the strainer, and rinse with water. When done, toss with olive oil in the strainer. this will allow excess oil to drain off. Sprinkle on seasoning and the juice of your lemon wedge.
4. As the pasta has now begun to cool, add the olives, bell pepper, minced onion, garbanzo beans, cherry tomatoes and olive slices. Toss in balsamic vinegar and sprinkle garlic salt sparingly over the entire mixture.
5. Top the pasta with the Mediterranean herb feta as the last step. Goes great with toasted pita or baked fish. Enjoy!