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Greek Pasta Salad

Greek Pasta Salad Greek Pasta Salad

This #MoreThanMarinara recipe is brought to us by @youeatlikearabbit!

Ingredients

  • 1 box Banza Gemelli
  • 1/2 red onion, minced
  • 3 cloves of garlicā£, minced
  • 1 tsp basilā£, chopped (dried or fresh)

  • 1/2 cup sun-dried tomatoes, choppedā£

  • 1/3 cup kalamata olives, quarteredā£

  • 1 cup artichoke heartsā£

  • 1 can kidney beans, drained and rinsedā£

  • 5 kale leaves (~2 large handfuls), finely choppedĀ 

  • 1/3 cup fresh dill, chopped

  • ā£Feta cheese (optionalā£)

    Ā 
  • Your favorite Greek dressing, to taste
Instructions

Ā 

    1. In a large pan over medium-high heat, sautĆ© the onion for ~3 minutes. Add the garlic, basil, & a pinch of salt, and sautĆ© for 30 seconds. Then, add artichoke hearts, sun-dried tomatoes, kalamata olives, & kidney beans. Allow to cook until heated through, ~10 minutes. Once hot, add in the kale and toss to combine until softened. ā£

    2. Cook pasta according to package instructions. ā£
    3. ā£

      Once pasta is cooked, strained, and rinsed, transfer back into the sautƩ pan, adding in the vegetable mixture and fresh dill. Toss to combine, adding your dressing next. If using feta, crumble on top of pasta, tossing once more until everything is mixed evenly.
    4. Ā Serve immediately, or put in the fridge until pasta salad is cool enough for your liking. Enjoy!

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