Perfectly Pickly Pasta Salad
This pasta salad is a go-to for when I want to make a big batch of something for portioned leftovers. It’s mouthwatering, refreshing, and light. The amounts of all of these ingredients are very loosey goosey- the salad will be good no matter what the proportions are. I will list the amounts I use for an entire package of farfalle pasta.
Ingredients
- 1 package pasta of choice (I like farfalle for this)
- 1/2 cup of green olives
- 1 jar of marinated baby artichoke hearts
- 1 can of hearts of palm
- 1 large tomato or 4ish campari tomatoes
- kale
- 1/2 cup of feta cheese
- 3/4 cup pickled red onions
- marinate in lime juice and salt
- dressing
- lime juice
- tomato paste (1 tsp)
- olive oil
- red wine vinegar
- dijon mustard (1 tbsp)
- grated parmesean
- salt & pepper
Instructions
- While salted water for pasta is boiling, start pickling your onions in a small bowl
- Treating the kale
- Wash and dry well
- Massage gently with a little olive oil, lime juice or salt, until tender
- Chop olives, tomatoes, artichoke hearts, hearts of palm into your desired size pieces
- Mix dressing ingredients well in the largest bowl you can find
- Cook pasta to just past al-dente. Since this is served cold, the pasta will be firm enough without undercooking it
- Toss all ingredients together, adding feta and more shredded parmesan as desired
- Enjoy!
You can use any pasta you like and/or remove any of the additional ingredients you find offensive. The beauty of a pasta salad is its versatility. Anyone who’s had my cooking knows I lean into the acidic, tangy, salty flavor profile more than the alternative creamy or mild. This pasta salad is NOT recommended to any dislikers of pickled items, as the whole dish marinates as it sits together and you cannot escape the olives, pickled onion or other marinated veggie flavors. I may make an attempt at a caprese-inspired pasta salad next. If it turns out nicely, I will post my findings.
Buen Provecho <3 i
