6ouncesmarinated and quartered artichoke heartswithout the liquid
½cuproasted red pepper strips
1 and ½ouncesun-dried tomato stripshalf of a 3 ounce bag
1mediumcucumberdiced into quarters
¼cupsliced kalamata olivespit removed
4ounceblock of fetacrumbled
¼cuproughly chopped flat leaf parsley
freshly ground black pepperto taste
Cook bowtie pasta in well salted water until al dente. Once cooked, add drained pasta to a large bowl and toss with 2 tablespoons olive oil.
Meanwhile, cook the lentils. Combine lentils, water, and a pinch of salt. Bring to a boil over high heat. Once boiling, reduce to a simmer. Cover and simmer until lentils are cooked through, about 15-20 minutes. Drain off excess water.
To the cooked pasta, add ¼ cup balsamic vinegar, lemon juice, and lemon zest.
Stir in the drained lentils, drained artichoke hearts, roasted red pepper, sun-dried tomato strips, cucumber, kalamata olives, crumbled feta, and parsley.
Toss to combine. Taste for balsamic vinegar and olive oil. Add freshly ground black pepper and salt to taste. Enjoy as a warm salad, or cover and transfer to the fridge to chill for 2 hours before serving.
Lentils: Green or brown lentils also work. I don't recommend using orange or red lentils.
Make ahead option: Lentils can be cooked up to 3 days in advance and pasta can be cooked and tossed with oil up to 24 hours in advance. Assemble the pasta salad up to 24 hours in advance, omitting the balsamic vinegar and lemon juice. Chill until ready to use. Toss with balsamic vinegar and lemon juice before serving.
Leftovers: Keep refrigerated and enjoy within 3-4 days. Leftovers are best with an extra drizzle of olive oil and balsamic vinegar.