Weekly Recipe: Mediterranean Pasta

Sometimes I remember recipes differently than they are actually written.  Sometimes those mistakes end up not so great but sometimes they end up better than the original.  This was one of those "better than the original" ones.

I was searching for a recipe that I could make almost entirely the day before because I knew I had to bake 2 pies for a coworker the next night.  I remembered a pasta dish I had bookmarked and thought it would be the perfect solution.  However, when I started preparing it, I discovered it was actually supposed to be served warm and I had intended to serve it cold over salad greens.  I went with it and just mixed everything up the night before and served it cold as I had planned.  It turned out great and now I think that's the only way I'd want it.  If you prefer it warm, consult the original recipe for those directions.  Otherwise, my version is below.

Mediterranean Pasta
adapted from:  Val So Cal

• 3/4 box cavitapi pasta
• 1/4 cup plus 2 T. olive oil, divided use
• 1 small onion
• 4 garlic cloves, minced
• 2 cups of mushrooms, sliced
• 4 chicken breasts, cut into strips or small pieces
• 1 (14oz) jar artichokes in water, chopped
• 2 T. oregano
• 1 T. basil
• 3 T. balsamic vinegar
• 1 T. dijon mustard
• splash of fresh lemon juice
• 8oz feta cheese (flavored or plain)
• handful of cherry tomatoes
• salt and pepper
• fresh spinach
• fig balsamic vinegar

        1) Cook pasta and set aside. Meanwhile in a skillet heat 2 T. olive oil on med-high heat.
        Cook chicken until cooked through and set aside. In the same skillet add onion, garlic
        saute for 5 min and then add mushrooms and cook until mushrooms have color.
        Add veggies and artichokes to the pasta.
        

       2) Mix balsamic vinegar, mustardolive oil, lemon juice and spices. Mix well
        and add to the pasta. Top with Feta cheese and tomatoes.  Cover and refrigerate

        overnight to allow the flavors to meld.  

       3)  Serve over spinach leaves that have been lightly dressed with fig balsamic vinegar &

        olive oil.