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
cup crumbled feta cheese
  cup chopped red onion
cup roasted red peppers, diced
cup chopped pitted Kalamata olives
cup (or more) our Super Mayo 
cup chopped fresh oregano or 1 tablespoon dried oregano
cup chopped fresh basil or 1 tablespoon dried basil
2 tablespoons apple cider vinegar
Celtic Sea Salt and freshly ground black pepper
 

A good pasta choice is one 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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