Yes, it’s summertime all right and nothing like making a fresh pasta salad. I should call this Greek Pasta salad or something fancy but personally I will call it kitchen sink salad. It was not that I was cleaning out the fridge or anything like that, it was that we just kept adding…….so many good herbs and veggies…..so little time.
12 oz Pasta
2 8 oz jars Artichokes (zippy juices include)
2 cups Cherry Tomatoes
1 cup Olives, preferably Kalamata
3/4 cup Chopped red onion
2 cups fresh Spinach
4 T Capers
Cook pasta until al dente. Pour over the artichoke hearts with the yummy juices from the jar. I used roughly two 8 oz jars. Toss all the other ingredients into the mix and top with the cheese. No hard fast rules on this one. Just make sure you enjoy it with as many friends as possible. Add olive oil, some balsamic if you choose. Salt and pepper to taste.
Wore my Napa Apron and played some Brrrrrruce! “Working on a Dream”