Fusilli & Artichoke Salad

I don’t know about you, but my body reacts very quickly to the change of weather and seasons and as of late, she’s smelling the deliciousness of summer and asking for lighter and cooler food, especially during the day!

Few days ago I had a flashback of this cold dish we used to make back home, a perfect match for a warm day. Although I no longer eat some of the elements of that salad, being plant based and all, I still recognize how delicious it was and it gave me the inspiration for this perfect summer bowl.

1 box of Mung Bean Gluten Free Fusilli (I used Whole food’s brand)
1 can of Artichoke heart (I used Native Forest)
1 Red Bell Pepper, chopped to small pieces
10-15 Kalamata olives, pitted and chopped to small pieces 
Handful of Dill
Handful of Parsley
For the Dressing:
1 full lemon, juiced + the zest
Olive oil as need 
¼ tsp salt
¼ tsp pepper
¼ tsp Garlic powder
¼ tsp Onion powder
¼ tsp Cumin powder

1- Cook the Fusilli as instructed on the box and set aside
2- Chop the Bell pepper and Olives 
3- Remove the Artichoke from the can and seta side
4- Mix the fusilli, Bell Pepper, Olives and artichoke
5- Make your dressing by juicing the lemon, adding all the spices, the lemon zest and olive oil and mix well.
6 –  Add the dressing to the Fusilli bowl and mix well.
7- Chop Dill and Parsley and add them on at the end.
Mix them all together one last time and bon appetit!

It’s easy, quick to make, light, really yummy and nutritious!
Give it a try and let me know what you think.

Much love,

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