Mediterranean Pasta Salad

My husband loves him some pasta salad. For me, it always reminded me of group picnics. You know the kind... where there's potato salad with too much mayonnaise and large flimsy aluminum containers piled with cold fried chicken, and some jello mold with fruit frozen in space? Basically, pasta salad has always had a bad rep based on who it has associated itself with. Sorry pasta salad... its really nothing personal. I do however, love love love greek salad. And greek pizza. Basically, anything with a lot of garlic and kalamata olives. Mediterranean pasta salad? I think we might have a pasta salad redemption! (If you listen closely, you can hear my husband cheering. He's been waiting for this moment for nearly 10 years). 

Mediterranean Pasta Salad

8 ounces gluten-free pasta

1/2 cup kalamata olives, sliced

1/2 cup marinated artichoke hearts, sliced

1/2 cup cherry tomatoes, sliced

1 cup garbanzo beans

1/2 red onion, chopped

1 small head broccoli, chopped

(Greek? I dont know, but I like the crunch)

1 cup loosely packed spinach

3-4 basil leaves, chopped
2 garlic cloves, chopped

1/4 cup extra virgin olive oil

2-3 tablespoon balsamic vinegar

1/4 teaspoon dried oregano

1/4 cup toasted pine nuts

Saute garlic in olive oil for about 5 minutes, stir often.
You may want to tilt the pan to the oil and garlic pool together.
Combine ingredients.
Mix together garlic-infused oil and vinegar,
pour over pasta salad. 

Hoping you are all having a beautiful Monday-

full of love, gratitude, and peace.  

You deserve it!