This is such a bright, summery pasta salad! It is one of those recipes that gets better with time, so is perfect for a party, pot luck, or weekly meal prep.
If you are using corn, please make sure you use organic, fresh corn - the canned or frozen stuff does not compare. Add feta if you can do dairy!
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INGREDIENTS MARINATED ARTICHOKE HEARTS
1 cup olive oil
.5 cup red wine vinegar
.5 tablespoon dijon mustard
1 teaspoon dried oregano
1 tablespoon garlic puree
1/8 teaspoon red pepper flakes
a few pinches of Himalayan salt and pepper
15 ounce can artichoke hearts, quartered and drained
PASTA
1 package Jovial Foods Fusilli Pasta, cooked and cooled
2 each fresh corn
12 each cherry tomatoes, halved or quartered depending on their size
1 each cucumber, quartered lengthwise, then chopped
2 handfuls kalamata olives, roughly chopped
15 oz jar sliced pepperoncinis, drained
.5 each red onion, julienned
5 ounces baby kale, chopped
.5 ounces basil, torn
.5 ounces mint, torn
METHOD Combine all of the marinated artichoke heart ingredients and let marinates for 20-minutes.
Combine all of the pasta salad ingredients, add the artichoke hearts and as much dressing as you would like. You may not need all of the dressing!
Add grilled protein, or eat as is. This recipe gets better with time, so mix, then eat in a few hours or days.
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