Spring Greek Pasta Salad

Preheat the oven, or toaster oven to 425ºF. Place the red bell pepper on a parchment-lined baking sheet, spray with oil (or drizzle) and roast for 15 minutes, rotating the pepper so all sides get dark. Also place the garlic on the baking sheet for 2-3 minutes.

Next, prepare the dressing. Add everything into a food processor or Magic Bullet and process on high until everything is combined. Set aside.

Meanwhile bring a large pot of water to boil for the pasta, and start prepping the artichokes.

Once the water is boiling, add the pasta and cook according to package, al dente. While the pasta is cooking, chop up the onion, tomatoes and olives.

Saute the artichoke in oil and salt and pepper for 4-6 minutes over medium heat.

Once the pepper is roasted (all sides are black-ish,) place in a glass bowl and cover with plastic wrap or lid to let it steam for a few minutes for easy skin removal. Once cooled enough, remove the skin and slice into pasta size pieces.

Once pasta is cooked, drain liquid and place in a large serving bowl. Immediately add dressing, toss to coat, then add the rest of the toppings, crumble in feta cheese and stir to combine everything together.

Garnish with oregano and enjoy!

Note: if using jarred peppers and artichokes, make sure to drain the excess liquid/oil, and then just chop them up.