Mediterranean Pasta Salad with Marinated Artichokes, Olives, Fresh Mozzarella and Cherry Tomatoes

Healthy, quick and delicious pasta salad 

with artichoke hearts, cherry tomatoes, olives, fresh mozzarella and basil.

An amazing combination of Mediterranean flavors!

I always appreciate a pasta salad that takes little time and little effort to prepare. This pasta salad with artichoke hearts, olives, mozzarella, and cherry tomatoes is fresh, healthy and delicious. Perfect for a family picnic, or to take along for a lunch or a dinner at the beach.
With the beginning of spring break, and many beach days coming up, this quick recipe will come really handy. Especially when the weather is so nice and the kids can't wait to get out there and play! Even when my morning gets pretty busy with all the packing for the day, I can find time to cook this dish. Ready in less than 30 minutes. Amazing, right?!?
All you have to do is cook the pasta, chop and combine all the veggies, and the job is done. The quantities of the ingredients are only there to give you an idea of how much I used for each. But you can improvise, change it up and make it fun. You can't go wrong with this pasta salad.
And here is the video recipe:

Ingredients: serving 4

• 8 oz (225 gr) mixed, organic cherry tomatoes
• about 12  olives (kalamata, greek... or your favorite)
• 4 oz (115 gr) of artichoke hearts, grilled and marinated (I bought mine at Cost Plus World Market)
• 4 oz (115 gr) of fresh mozzarella, ciliegine
• about 4 leaves of fresh organic basil
• 12 oz (340 gr) of orecchiette pasta, or similar shape
• extra virgin olive oil
• salt

Preparation time: 30 minutes
Directions:
1. Bring a large pot of salted water to a boil. Once the water boils, cook the pasta following the directions on the box.
2. Cut the tomatoes in small pieces, removing most of the seeds. Cut in pieces also the mozzarella, the olives and the  artichoke hearts.
3. In a large bowl, add the tomatoes. Sprinkle with salt and drizzle with a little bit of olive oil. Add the artichoke heart and the olives.

4. Drain the pasta when ready, and run under cold water to stop from over cooking.
5. Toss the pasta with the vegetables. Add the mozzarella and the basil leaves cut in pieces. Drizzle with more olive oil if necessary.

Buon appetito!

Orecchiette Pasta with Broccoli and Olives

Easy-to-follow recipe for a deliciously healthy orecchiette pasta with broccoli and olives

For dinner tonight, I prepared this super easy and fast pasta. As you will see in the step-by-step recipe, it doesn't take much to pull this dish together. And it won't take you more than 25 minutes from start to finish to have hot, spicy, healthy and delicious pasta right in front of you. Enjoy!

Ingredients:

• 8 oz of organic broccoli florets
• 2 garlic cloves, crushed
• 2 hot dried peperoncini (chili peppers)
• 1 teaspoon of anchovy paste (or 3 anchovies)
• 1 teaspoon of capers
• about 16 olives (I used kalamata)
• 3 tablespoons of extra virgin olive oil
• 12 oz of orecchiette pasta, I used DeCecco
• salt
• 3 tablespoons of Parmesan cheese

Preparation time: 25 minutes
Directions:
1. Bring a large pot of salted water to a boil. When the water boils, add the broccoli florets. Let simmer for about 4-5 minutes.

2. In a large pan, saute' the garlic cloves crushed, capers, peperoncini and anchovy paste with the olive oil.

3. As soon as the broccoli are tender remove them from the water - do not throw away the water because you will use it to cook the pasta. Add the broccoli to the large pan with the rest of the ingredients. And cook the pasta in the boiling water.

4. Mash the broccoli with  a fork. Add the olive cut in pieces.

5. Drain the pasta al dente, toss with the broccoli and sprinkle with Parmesan cheese. Serve immediately.

Buon Appetito!