Greek Artichoke and Penne Pasta Salad with Capers and Kalamata Olives
Celebrate bold and vibrant!
6 to 8 oz. penne pasta
as many cooked, sliced artichoke hearts as you’d like!
1 red bell pepper, roasted in 400 degree oven until blackened, skinned, seeded, chopped
1/4 c. capers, drained
1/2 c. or to taste, pitted and chopped Kalamata olives
4 or 5 tbsp. mixed chopped herbs such as oregano, scallions or basil (dried also great)
2 tsp. minced garlic
salt and plenty of crushed red chili pepper flakes (to taste)
approximately 1/4 c. olive oil
approximately 1/2 c. fresh lemon juice
4 oz. crumbled feta cheese
(or tofu, water pressed out, marinated with lemon and salt)
Boil pasta until al dente. Meanwhile saute garlic in 2 tbsp.
of the oil, add chopped roast pepper, capers and olives.
When pasta is ready, drain and pour back into pot. Add
garlic pepper mixture, herbs, salt, crushed red chili pepper,
the rest of the olive oil and lemon juice. Taste and adjust
seasonings. Toss in feta cheese or tofu and serve immediately.
Celebrate bold and vibrant!
6 to 8 oz. penne pasta
as many cooked, sliced artichoke hearts as you’d like!
1 red bell pepper, roasted in 400 degree oven until blackened, skinned, seeded, chopped
1/4 c. capers, drained
1/2 c. or to taste, pitted and chopped Kalamata olives
4 or 5 tbsp. mixed chopped herbs such as oregano, scallions or basil (dried also great)
2 tsp. minced garlic
salt and plenty of crushed red chili pepper flakes (to taste)
approximately 1/4 c. olive oil
approximately 1/2 c. fresh lemon juice
4 oz. crumbled feta cheese
(or tofu, water pressed out, marinated with lemon and salt)
Boil pasta until al dente. Meanwhile saute garlic in 2 tbsp.
of the oil, add chopped roast pepper, capers and olives.
When pasta is ready, drain and pour back into pot. Add
garlic pepper mixture, herbs, salt, crushed red chili pepper,
the rest of the olive oil and lemon juice. Taste and adjust
seasonings. Toss in feta cheese or tofu and serve immediately.
