Friday, September 19, 2008



Here's another re-do from the Washington Post food section, which these days seldom seems to print a recipe that doesn't need major work. A little creativity paid off big time on this one. It's a simple and quick recipe that profits from being made ahead, the extra time allowing the pasta to cool to salad temperature and for the flavors to mingle properly. It makes a huge amount, good for a crowd or for plenty of leftovers. Since it calls for both a meat and chickpeas, vegetarians can leave the meat out still get a complete protein is via the peas and the pasta. However you make it, you'll have a flavorful, filling and hearty dish that the pickiest eaters should enjoy. If you have any favorite veggies to chop and add, feel free.

About 10 oz. pasta of your choice (I used whole wheat elbows and some orzo I had moldering in the pantry)
1/2 lb. cooked chicken or turkey, chopped
1 cup pitted kalamata olives, coarsely chopped
2 medium tomatoes, chopped
1 bunch green onions, chopped
3-4 tablespoons fresh parsely leaves, chopped
1 tablespoon capers
1 15-oz. can chickpeas
1 15-oz. can artichoke bottoms, cut into quarters
1/3 cup olive oil
2-3 tablespoons red wine vinegar
salt and pepper to taste
3/4 cup feta cheese, crumbled

Bring a large pot of salted water to a full boil and cook pasta according to package directions.

Combine all ingredients but the oil, vinegar, salt and pepper in a large bowl. Drain cooked pasta and add to ingredients in bowl, then immediately add oil, vinegar, salt and pepper and toss to mix thoroughly. Refrigerate at least an hour, turning occasionally to dissipate heat.
When salad has cooled, sprinkle feta crumbles over, toss and serve.

Told you it was simple! Bet you can't eat just one helping!

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