NO-COOK SUMMER SALAD
Craving something filling that won’t require your oven or hours in the kitchen? Look no further than this pasta salad that comes together in minutes on the chopping board. The only thing you need to cook is the pasta itself. This is the ideal meal for a picnic or BBQ since it’s so versatile. Swap any of the ingredients for whatever you prefer or have on hand - enjoy!
Prep: 15 min
Cook: 10 min (for the pasta only)
Serves: 6-8
Ingredients:
450 g Farfalle (or small pasta shape of choice)
250 g sundried tomatoes packed in oil, finely chopped
350 g of roasted bell peppers from a jar (about 5 small ones or 3-4 large ones), chopped
400 ml of artichoke hearts from a can/jar, chopped
400 ml of mixed olives or olives of choice (about 1 jar or 2 cups olives), halved
1 large cucumber, halved and quartered, or finely diced
1-2 medium fresh tomatoes, diced
1 bunch of fresh herb of choice (parsley or cilantro), chopped
Optional protein: 2 cans of sardines, or two cans of tuna, or cooked fish/meat of choice.
To keep it vegan: add mixed chickpeas, white beans, or a mix of beans, tempeh, or your favourite meat alternative
Dressing (optional):
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
3 tsp dijon mustard (or mustard of choice)
Pinch of salt
Freshly ground black pepper (few cranks)
2 tsp dried oregano (optional)
1 clove of garlic grated (optional)
Directions:
Follow directions on the package for cooking the pasta. You will be cooking the entire package unless you want to make less, then halve the recipe and cook half the box.
Chop the rest of the ingredients and add to a large bowl (you will need the largest bowl you have).
To make the dressing, add everything to a small bowl and mix well. You can also use the oil from the sun dried tomatoes in place of the olive oil or use a mix of both oils.
When the pasta is done, discard the water and add the pasta to the bowl with the rest of the veggies. Top it with vinaigrette or drizzle with a bit of oil and season with a bit of salt, pepper and fresh lemon juice if you don’t want to make the dressing. Mix well.
Top it with your choice of protein or leave as is. Store in the fridge in an airtight container for up to a week.