A realistic approach to mostly healthy, mostly local, mostly homemade vegetarian food!
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.