Greek Pasta Salad

First Do No Harm

Greek Pasta Salad

Ingredients (all organic if possible)

1 box pasta
3 ripe tomatoes, chopped
1 large can (14 ounces) artichoke hearts
½ cup crumbled feta cheese
½ cup chopped red onion
½ cup roasted red peppers, diced
¼ cup chopped pitted Kalamata olives
½ cup (or more) our Super Mayo
¼ cup chopped fresh oregano or 1 tablespoon dried oregano
¼ cup chopped fresh basil or 1 tablespoon dried basil
2 tablespoons apple cider vinegar
Celtic Sea Salt® Brand and freshly ground black pepper

Our pasta of choice is Dreamfield's Rotini. Dreamfield Pasta has 1/3 the carbs as your other pastas. Another good choice is a pasta made from Quinoa; their organic, but hard to find. Cook your pasta, drain; rinse with cold water and drain again.

Quarter the artichoke hearts if they are whole.

In a large bowl, combine the pasta, feta cheese, tomatoes, red peppers, olives, and artichoke hearts. In a smaller bowl combine the mayo, vinegar, and herbs. Mix thoroughly, add to the pasta mix and toss well.

Refrigerate covered overnight. When you serve, keep chilled, as the mayo contains essential fatty acids that go bad very quickly. So, be forewarned and keep this salad in the cooler, never let it sit out on a hot day. When I serve this salad, I use a huge bowl with ice, and float the salad in its bowl in this ice bath.

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