Equipment
Ingredients
- 6 oz bow tie pasta noodles
- 1 cucumber sliced and halved
- 2 Roma tomatoes diced into large chunks
- ½ red onion diced into large slices
- ½ cup artichoke hearts
- ½ cup feta cheese
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 2 tsp oregano
- Salt and pepper to taste
Instructions
- Chop the vegetables.
- Cook the noodles according to package directions. Drain, then run under cold water to cool.
- In a small bowl, whisk together the olive oil, apple cider vinegar, and seasonings.
- Add the cooled pasta to a large bowl, stir in the dressing.
- Add the veggies and toss.
- Chill for 1 hour.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3-4 days, tossing and adding a drizzle of olive oil before serving if needed.
