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Rainbow Salad

1 box pasta, any shape

3 TBSP white wine vinegar

1/3 cup olive oil

1 TBSP Spice by Rachel Sweet SWEET FENNEL MIX

1 pint grape tomatoes

1 bag or 3 cups arugula

1/2 cup pitted Kalamata olives

1 bell pepper (orange, yellow, or red)

1 cup crumbled feta cheese

Bring a large pot of salted water to a boil and then add the pasta. Cook until al dente, approximately 10 minutes.

While the pasta is cooking, add the olive oil, vinegar, and the tablespoon of SWEET FENNEL MIX to a small bowl and mix well. Set aside. The vinegar and oil will separate while it sits. That's okay!

Rinse the tomatoes and slice in half lengthwise. Add to a large bowl. Add the arugula to the bowl with the tomatoes. Drain the liquid from the olives and slice in half lengthwise, if desired. Add these to the large bowl. Wash and dice the pepper and add to the bowl with the rest of the ingredients.

When the pasta is finished cooking, drain and add to the large bowl with the vegetables. Whisk the dressing again and then pour over the contents of the large bowl. Mix well. When the pasta has cooled off, add the feta and stir everything to combine. Put in the fridge for at least 2 hours. Serve chilled.


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