WHAT YOU NEED
1/2 red onion chopped, ~1 cup total
3 cloves of garlic
1 tbsp capers - roughly chopped, optional if you don’t have
1 t oregano
1 t basil
1/2 cup sundries tomatoes, chopped
1/3 cup kalamata olives, quartered
1 cup artichoke hearts
1 can kidney beans, drained and rinsed
5 kale leaves (2 large handfuls), chopped small
1/4 cup - 1/2 cup fresh dill chopped
1/2 t salt
(vegan) feta cheese, optional
1 8-10 oz package of pasta
1/4 cup + 2 T of olive oil
Juice of 1 lemon
2 T of red wine vinegar
2 t of oregano
1 t if salt
1/2 t chili flakes
1 t garlic powder
1 t thyme
1/2 t of black pepper
1 T mustard
HOW TO MAKE
Saute onion for ~3 minutes, add garlic, oregano, basil, and salt saute for 30 seconds. Add artichoke hearts, sun-dried tomatoes, kalamata olives, kidney beans, and capers. Allow to cook until heated through, about 10 minutes. Add kale once hot, tossing to combine until softened.
Prepare pasta as instructed on packaging.
While pasta is cooking prepare your dressing in a sealable container. Shake container until a smooth dressing is form. Otherwise whisk in a bowl.
Once pasta is cooked drain and transfer back into pan, adding in the vegetable mixture and fresh dill. Toss to combine, adding your dressing next. If using feta, crumble on top of pasta, tossing again to combine.
PS this pasta works so well cold too.