Greek Pasta Microgreen Salad is one of my summer favorite meals. It contains some consistent ingredients (pasta, sun dried tomatoes, artichoke hearts, olives, cheese) and then whatever vegetables are in the house.
Pasta (tortellini, ravioli, or whatever you have on hand)
Calamata olives, pitted
Microgreens (House sampler), chopped
Artichoke hearts, chopped
Sun dried tomatoes, chopped
Salami, small cubes
Salad Dressing (I use olive oil, vinegar and Glasshouse greens Italian herb mix, mustard)
Cook the pasta according to the directions. Let pasta cool.
I love keeping the artichoke hearts and sun dried tomatoes and olives on the shelf. Chop them up and add them to the large tossing bowl.
Chop any vegetables you have on hand. Use hearty vegetables that can stand up to being left overnight. (I don’t use large leaf lettuces or cucumber). You could even use canned corn. I love using things like broccoli and cauliflower. Cherry tomatoes give a great pop of color.
Crumble feta cheese, microgreens and drizzle salad dressing. Add the cooled pasta. Toss the salad and let chill in the refrigerator to take in all the seasonings.
Before serving add some more dressing (pasta really soaks it in)