Ingredients
Scale
- 1 (12-oz) package of gluten-free vegetable rotini pasta
- 1 red bell pepper, finely diced
- 1/2 (8-oz) package sliced mushrooms, halved
- 1 (12 oz) jar marinated artichokes, cut into thirds (save the juice for dressing)
- 3 green onions, chopped
- 1 can black olives, sliced
- 6 oz feta cheese
DRESSING
- Reserved marinade from artichokes
- 1/2 c. olive oil
- 4 Tbsp. apple cider vinegar
- 2 cloves garlic, minced or crushed
- 2 tsp. fresh cilantro, chopped finely
- 1/2 tsp. salt
- ½ tsp. black pepper
- 1 Tbsp. Dijon mustard
Instructions
- Cook and drain pasta, no need for rinsing.
- Prepare all vegetables, toss in a large mixing bowl. Add the pasta.
- In a large jar, mix dressing ingredients. Close top and shake well to incorporate. Pour over pasta and chopped vegetables. Refrigerate for 30 minutes.
- Add in feta before serving and stir to combine.
- Serve and enjoy this fresh, healthy salad!
Nutrition
- Serving Size: 6