Sunday, April 22, 2007

Greek-Style Antipasti Pasta Salad

I boiled 2 cups of whole-wheat spirals and tossed them with quartered artichoke hearts, kalamata olives, crumbled feta, sliced cucumber, sliced roasted red pepper, halved cherry tomatoes, and chickpeas. Dressed the whole thing with a simple vinaigrette of red wine vinegar (although lemon juice would have been better,) garlic, dried oregano, salt, pepper, and extra-virgin olive oil.

So happy.


Carrie™ said...

Absolutely YUM!

Judy said...

Oh wow, this looks so good! It looks like something that would be sold in a fancy deli. Frankly, I'm disappointed I didn't think of it!