We had a heat wave recently where the temps stayed in the upper 90's for a week (and felt like they were in 100's!). Salads were on the menu and this one was hearty enough for a meal.
I started with
this recipe and gave it a few tweaks.
Ingredients:
Salad
6 oz uncooked pasta (I used whole wheat macaroni)
1 zucchini, chopped
1 large tomato, chopped (I used 1 cup of grape tomatoes)
1 bell pepper, seeded and chopped
1 large cucumber chopped
1 cup artichoke hearts, drained and chopped(I used the whole can)
1/2 cup roasted red peppers packed in water, drained and chopped
1/2 cup scallions
1/4 cup sliced black olives (I omitted these)
Dressing:
1/3 cup fat free Italian dressing(I used Bragg Apple Cider Vinaigrete)
1/4 cup finely chopped basil
2 TBS sun-dried tomatoes, packed in oil, drained and chopped (I used foil packed tomatoes).
Optional: salt & pepper
To make:
- Prepare pasta according to directions on box, drain and set aside in large bowl.
- Combine dressing ingredients in small bowl until well combined. Set aside.
- Add all remaining ingredients to the bowl with the pasta. Add dressing and toss to coat.
- I upped the protein by adding a can of chick peas.
- Cover and refrigerate for at least one hour until completely chilled
- Season with salt and pepper.
- I added some vegan parmesan on top too!
Enjoy!
This makes a lot (8 heaping cups) so it's perfect for a bbq or picnic for sharing.
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