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Pasta Salad
1 12oz Package of gluten-free pasta
• 1 Large English Cucumber, sliced
1 cup Organic Mixed Cherry Tomatoes, sliced in half
• ⅔ cup Mixed Olives, pitted
• 1 Large Avocado, cut into cubes
1 12oz Jar of Marinated Artichoke
• ¼ cup Red onion, finely sliced
¼ cup Fresh Basil, chopped
• ½ cup crumbled Feta Cheese, plus more for garnish
• Fresh Cracked Pepper, to taste
• 2 tbsp Fresh Parsley or Dill, chopped for garnish
Lemon Basil Vinaigrette
• ⅓ cup Olive Oil
• ½ cup Fresh Basil, Packed
• 1 tsp Honey
• 2 Lemons, juiced (about ¼ cup)
¼ tsp Salt
• ½ tsp Pepper
2 Garlic Cloves
• ¼ tsp Red Crushed Pepper, optional
Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook the pasta to al dente according to package instructions. (Cook according to the lower end of time for best results)
While the pasta is cooking, combine all of the Lemon Basil Vinaigrette ingredients into a blender or food processor. Blend until smooth. Transfer into a small bowl or jar and set aside.
Gather the veggies for the salad. Chop the cucumber, tomatoes, red onion, avocado, and basil.
When the pasta is finished. drain the pasta in a