Lemon Herb Mediterranean Salad

Ingredients

• 6 oz. Pearls Black Ripe Olives Extra Large, Pitted
• 2 cups farfalle pasta uncooked, aka bowtie pasta
• ¾ cup red onion sliced
• 8 oz. artichoke heart marinated, in jar
• ¾ cup sundried tomato julienned and marinated in oil
• ¾ cup red bell pepper petite diced
• 1 cup English cucumber halved and sliced
• 4 oz. feta cheese crumbled
• 2 large avocado pitted and cubed
• 1 handful baby arugula fresh

Lemon Herb Dressing

• ⅓ cup lemon juice
• 1 tbsp. honey
• 2 tsps. Dijon mustard old fashion
• 1½ tbsp. red wine vinegar
• 1 tsp. lemon zest zest of 1 lemon
• ¼ cup olive oil extra virgin
• ½ tsp. black pepper fresh cracked
• 2 cloves garlic mined
• ½ tsp. salt more to taste
• 1 tsp. oregano dry
• ¾ tsp. basil dry

Instructions

• Cook pasta al dente according to pasta directions. Drain and cool with tap water.
• In a cup or bowl, mix together the dressing ingredients. Set aside.
• Slice the onion, cucumber, and dice the red bell pepper. Drain the artichokes, olives and sundried tomatoes.
• Place all the salad ingredients in a large bowl and pour over the dressing. Toss together to coat the salad well.
• Transfer into a large dish and serve.