1 lb Whole wheat pasta
1 cucumber, chopped
1 cup broccoli florets
1 red pepper, chopped
1 6.5 oz jar artichoke hearts, liquid included (this helps to make the “dressing” for the salad)
1/2 cup sun-dried tomatoes, chopped
1/2 bunch cilantro, chopped
2 Tbs fresh basil, chopped
1 clove of garlic, minced
1 packet Italian dressing seasoning
2 TBS olive oil
2 TBS Balsamic Vinegar
2 TBS white vinegar
Prepare the pasta according to the package directions. Once cooked, pour the olive oil over the pasta and allow it to cool (this prevents it from sticking).
Once cool, add the rest of the ingredients and it’s ready to go. This will keep good in the fridge for a few days. You can add more olive oil and vinegar as desired.
A little tip – if your sun-dried tomatoes come in oil, you can pour some of that over the pasta salad to add to the flavor.
Source: WFM 1-10