For the dressing

* parsley

* dill

* mint

* garlic

* olive oil

* lemon

* maple syrup

* salt and pepper

for the salad

* cavatelli

* baby bell peppers

* persian cucumbers

* green olives

* kalamata olives

* cherry tomatoes

* dill

* parsley

* arugula

* chickpeas


* Cook the cavatelli according to package, drain, rinse with cold water, drain again and toss with a few drops of olive oil to prevent sticking and set aside in a large bowl.

* Preheat the oven to 400 and roast the bell peppers whole on a sheet pan for 20 minutes. Let them cool enough to handle comfortably, then remove the seeds and stems and chop small and add to the bowl of pasta.

* Make the dressing by combining parsley, mint, dill, garlic, lemon, maple syrup, salt and pepper in a blender and pureeing until smooth and creamy.

* Add the blended dressing mixture to the pasta and mix until well coated.

* Add cucumbers, tomatoes, olives, garbanzos and fresh herbs to the bowl and toss well.

* Top with fresh ground black pepper

* Eat within 3-4 days for best quality.


Top Post Ad

Below Post Ad