Today's mood was “Pasta Salad.” I wanted something warm and comforting (I’m sleep deprived), but clean…the result was made with all of my pantry/fridge staples (the exception being fresh Italian parsley—a staple IMO). I grabbed a bag of frozen artichoke hearts, blanched and roasted them using Kosterina’s Spicy Red Pepper Olive Oil and JF Spicy Salt. Tossed a box of grain-free orzo in yellow cherry tomato arrabbiata sauce with Kalamata olives, vegan feta, roasted red peppers, Italian parsley, and a big squeeze of fresh lemon, finished with JF Spicy Salt. The result was a Mediterranean salad vibe that totally hit the spot. Serves 4 as a side or 2 as a main.
1 package (8oz) grain-free orzo, cooked according to package (I like Jovial)
Cherry tomato arrabbiata sauce, to taste (I like Our Pantry)
JF Roasted Artichokes, chopped
A handful of Italian parsley, chopped
10 Kalamata olives, chopped (I like Jeff’s Garden)
Roasted red peppers, chopped (I like Jeff’s Garden)
Vegan feta, crumbled (I like Trader Joe’s)
½ lemon, juiced
JF Spicy Salt, to taste
Artichokes, blanched and dried
Kosterina’s Spicy Red Pepper Olive Oil
JF Spicy Salt
Preheat the oven to 350º. On a prepared baking sheet, toss your blanched artichokes in Kosterina’s Spicy Red Pepper Olive Oil and season well with my JF Spicy Salt. Convection roast for about 30 minutes until they're slightly crisp and browned on the exterior; add more olive oil as needed.
Warm Mediterranean Grain-Free Pasta Salad
Prepare your grain-free orzo according to the package. When it’s done, drain and rinse to remove any residue. Transfer to a clean pot and toss in the cherry tomato arrabbiata sauce; coat evenly.
Work in our roasted artichokes, fresh parsley, olives, roasted red peppers, vegan feta, and the juice of half a lemon. Top with JF Spicy Salt, extra parsley, whole Kalamata olives, and roasted artichokes. Enjoy warm with your favorite protein if you don't want a fully vegan version.