2 lbs dried pasta
1 small onion
1 small green pepper
Cherry tomatoes, as many as you wish
Small handful of parsley
3-4 cloves garlic, to taste
1 can each, drained: artichokes (hearts or chopped), black pitted olives, roasted red peppers, capers
1 Tbsp Italian seasoning
1 Tbsp Greek seasoning
1/4 tsp crushed chile flakes
1 Tbsp sea salt
1/2 tsp black pepper
1 tsp Dijon mustard
1 large squirt lemon juice
3 Tbsp balsamic vinegar
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
A few sunflower seeds, for garnish
Cook pasta according to package directions. When al dente (just about cooked), drain and rinse. Place in large bowl.
While pasta is cooking, dice onion, green pepper, tomatoes, and parsley (save a few pieces to garnish). Finely grate the garlic. Zest the lemon (I use the same tool, so the lemon cleans the garlic out of the grater). Drain and roughly chop the artichokes, black olives, roasted red peppers, and capers.
In a jar, shake a tablespoon each of Italian and Greek seasoning, a quarter teaspoon crushed chile flakes, tablespoon sea salt, half teaspoon black pepper, big teaspoon Dijon mustard, juice of the lemon, 3 tablespoons balsamic vinegar, one quarter cup red wine vinegar, and two thirds cup olive oil. Shake to combine.
Mix everything together, and present in a pretty dish. (This is easier if remember where you packed your pretty dish. I used an ice bucket with handle to transport and second-choice lucky potluck bowl to serve). Garnish with sunflower seeds and parsley.
I wish I’d remembered to add that can of chickpeas on the counter. You won't forget, will you?