Sophia threw this recipe together and brought some in for lunch for me one day and I loved it so she has been making big batches to share with me and I thought it would be a good one to share in The Heron.
Ingredients:
1 lb. of any pasta
1 container of cherry tomatoes cut in half
1 jar of Kalamata olives (pitted, whole) roughly chopped
½ bag of fresh arugula
1 container of feta
Vinaigrette:
½ cup olive oil
¼ cup lemon juice
½ tsp. of minced garlic
1 tsp. of Dijon mustard
1 tbsp. of honey
(optional) – chopped shallot (desired amount)
Directions:
Cook pasta to al dente.
Run under cold water to cool and drain.
Add tomatoes, olives, arugula, and feta when pasta is cool.
Top with dressing and enjoy. Refreshing for the end of summer!
Links are being provided for information purposes only. Raymond James is not affiliated with and does not endorse, authorize or sponsor any of the listed websites or their respective sponsors. Raymond James is not responsible for the content of any website or the collection or use of information regarding any website’s users and/or members. Raymond James does not provide tax or legal services. Please discuss these matters with the appropriate professional.