Ingredients:
▢ 1 large english cucumber (sliced in half lengthwise, then into slices)
▢ 1 12 oz jar of roasted red peppers (drained and chopped)
▢ 1/2 medium red onion (thinly sliced)
▢ 8 oz cherry tomatoes (quartered)
▢ 1.5 cups chopped romaine
▢ 1/2 cup arugula
▢ 1/3 cup feta cheese
▢ 1 medium avocado (peeled, pitted and diced)
▢ 1 lb penne pasta (or pasta of choice)
Dressing:
▢ 1/2 cup lemon olive oil* (*see notes below)
▢ 3 cloves garlic (minced)
▢ 1/2 tsp salt (or to taste)
▢ 1/4 tsp black pepper (or to taste)
▢ 1 tsp honey (or sweetener of choice)
▢ 1 tsp dried oregano
▢ 1 tsp dried basil
▢ extra lemon juice (to taste, if preferred)
Instructions:
Cook pasta in a large pot with a generous amount of salt until al dente - time will be dependent on pasta used, so follow instruction on the package.
While the pasta is cooking, prepare the dressing by combining all ingredients into a small mixing bowl, whisking together until mixed. Place in a covered dish and into the refrigerator until ready to use.
Once the pasta is ready, drain while running under cold water approximately 60-90 seconds or until the pasta has cooled through. It helps to either use your hand or a spoon to stir the pasta to ensure it cools quickly and evenly.
Into a large serving bowl, combine pasta and vegetables listed above. Add dressing and toss to coat, followed by the feta cheese and diced avocado.
Serve garnished with additional avocado, feta cheese, basil, and oregano.
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