Pasta-Less Pasta Salad

Good for Baby, Good for Mama

Pasta-Less Pasta Salad

Yields

4 servings

Key

C = cup
T = tablespoon
t = teaspoon

Ingredients

  • 1 pint cherry tomatoes

  • 2 Persian cucumbers

  • 4 olive oil-packed artichoke hearts

  • 2 roasted red bell peppers

  • ¼ C extra-virgin olive oil

  • 2 T red wine vinegar

  • 1 t dried oregano

  • 1 shallot

  • C pitted Kalamata olives

  • ½ C mozzarella balls

  • 12 leaves fresh basil

  • kosher salt, for seasoning

  • freshly ground black pepper, for seasoning

Directions

  1. Thoroughly wash 1 pint of cherry tomatoes and 2 Persian cucumbers under cool, running, drinkable water. Halve the tomatoes and chop the cucumbers. 

  2. Remove 4 olive oil-packed artichoke hearts from the jar, quarter each one. Remove 2 roasted red bell peppers from the jar, slice both which will yield about ½ cup.

  3. In a large bowl, combine chopped tomatoes, chopped cucumbers, quartered artichoke hearts, sliced roasted red bell peppers, ¼ cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, 1 thinly sliced shallot, ⅓ cup of pitted Kalamata olives, ½ cup of halved mozzarella balls, and 12 torn leaves of fresh basil. Toss well and season generously with kosher salt and freshly ground black pepper

  4. Let sit for at least 10 minutes before serving, which will allow for slight marination. Eat up, Mama! 

Recipe By

Olivia Mack McCool
of Liv in the Moment

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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