Ingredients

The following ingredients have 5 Servings
  • 2 cups pasta
  • 3 Tablespoons red onion (sliced)
  • 1 cup zucchini (cut in half then sliced)
  • ⅓ cup yellow pepper (diced)
  • ½ cup cherry tomatoes (halved)
  • 2 Tablespoons olives (black or kalamati)
  • ¼ cup feta (optional)
  • ½ cup artichoke hearts (drained, optional)
  • 2 tablespoons capers (if desired)
  • ½ teaspoon dijon mustard
  • 3 ounces olive oil
  • 2 Tablespoons red wine vinegar
  • ½ teaspoon onion salt
  • 1 teaspoon dried basil
  • ½ teaspoon garlic (minced)
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • green onions for garnish

Instruction

  • Cook pasta according to directions to al dente. Drain. Do not rinse.
  • Combine all dressing ingredients. I use a mason jar with a lid; seal and shake vigorously to combine.
  • Combine vegetables; onion, zucchini, pepper, tomatoes, capers, olives, and, (artichoke hearts & feta if using) with pasta.
  • Pour dressing over and toss gently.