Mediterranean Pasta Salad

I have a love for cold pasta salads, they remind me of warmer days in the dead of winter. Here is a fresh pasta salad that is simple to throw together and munch on for lunch during the week. I love to add dark leafy greens to pasta loading this salad with lots vitamins and antioxidants, helping in decreasing the risk of cancer and other diseases. Spinach may also play roll in slowing down the aging process.

Ingredients

2 cups of gluten free brown rice pasta (I used a variety of different shaped pasta)

5 cups of fresh organic spinach leaves

1 pint of organic cherry tomatoes, halved 

1/2 cup of pitted and halved kalamata olives

1 cup of marinated artichokes with red peppers (I get these from the olive bar)

1 Tbs of salt free greek seasoning 

Fresh cracked pepper

Directions

Cook your pasta until al dente drain and rinse in cold water, set aside to cool. Halve your olives and tomatoes and add them to a large bowl along with the spinach, artichokes and dry seasoning. The artichokes will be soaking in a bit of marinade which will mix with the dry seasoning and make a tasty natural dressing. Once your pasta is cooled add it to the bowl of vegetables and toss to mix all the ingredients. Top with freshly ground pepper.

Enjoy and remember to be always mindful and eat with compassion.