Al Fresco Veggie Pasta Salad

Photo: Down to Earth Recipes
Al Fresco Veggie Pasta Salad recipe from Down to Earth Organic and Natural.
Vegan
Nut-Free
Soy-Free
Appetizers and Sides
Salads
Ingredients

Salad

  • 1 (10-ounce) package pasta
  • 2 crowns broccoli, chopped and steamed
  • 1 cup chopped artichoke hearts
  • 1½ cups Kalamata olives, whole and pitted
  • ½ cup roughly chopped sun dried tomatoes
  • 2 cups cherry tomatoes, halved
  • ½ block feta cheese, finely cubed (optional)
  • ¼ cup finely chopped red onion
  • ½ cup chopped fresh basil

Dressing

  • 4 Tablespoons olive oil
  • 4 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon agave nectar
  • 1 Tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to package. In the meantime, steam broccoli.
  2. Toss together pasta, broccoli, artichokes, olives, sun dried tomatoes, cherry tomatoes, feta, onion, and fresh basil.
  3. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, agave nectar, lemon juice salt and pepper. Pour over entire salad and toss to coat. Enjoy!