Ingredients
10 ounces gluten-free pasta
1 small onion
1 Jalapeno (optional)
3 cloves garlic
½ cup Cherry or grape tomatoes
½ cup Marinated artichoke hearts
½ cup mixed Greek olives
1/8 cup crumbled feta cheese
1 TBS Freshly grated parmesan cheese
½ Tsp Parsley
½ Tsp Oregano
½ Tsp Basil
Sea salt and pepper to taste
Directions
Bring water to a boil, add pasta, cook until al dente, remove from heat, strain, and place in a bowl.
Chop or dice onions, garlic, and jalapenos to the desired size. I choose to add a small portion of about 1/4 cup of onions and one clove of garlic to the pasta salad bowl raw.
Add olive oil to a pan to caramelize the remaining onion, garlic, and jalapenos prior to adding to pasta salad. Or skip this step and add them raw.
Chop cherry tomatoes, artichoke hearts, and assorted olives to the desired size. You can add to the pasta raw or saute in a pan for approximately five minutes. I add fresh or dried herbs to this blend while sauteing, then toss them together in the pasta salad bowl.
Drizzle truffle-infused or plain olive oil over pasta salad and toss.
Then top with crumbled feta, freshly grated parmesan, sea salt, pepper, and toss again.
Enjoy while warm or place in the refrigerator to chill.