Can I say yum!!! This salad was the perfect side dish for a summer bbq. I used Quinoa Penne which added some extra nutrients and made it gluten-free! Yields 6 servings.
Ingredients: 3 cups of arugula 1 package Quinoa Penne 1/2 cup sliced kalamata olives 1/2 cup crumbled feta cheese 3 tbsp sun dried tomatoes, diced For the dressing: 3 tbsp olive oil 5-10 fresh basil leaves, chopped 1 tbsp feta brine 1 tbsp red wine vinegar salt and pepper to taste Directions: 1) Cook pasta according to package. Set aside. 2) Combine arugula, olives, and sun dried tomatoes in a large bowl. 3) Combine the ingredients for the dressing in a small bowl. 4) Pour the salad dressing onto the salad. Top with feta and serve!
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