I was craving a non-mayo-based pasta salad with tons of veggies, so I kinda made this one up by combining a few other recipes I found. I've been on a big Israeli couscous kick lately, but this could probably be made with bowties or pretty much any pasta. Also, it would be great with any combination of veggies! Cook time doesn't include time to cook couscous.

Ingredients

4 serv.

israeli couscous (can be found in the Jewish food section)↗1 (13 ounce) box
red bell pepper↗1⁄2
chopped
orange bell pepper↗1⁄2
chopped
grape tomatoes↗1⁄2 lb
halved (or other heirloom)
cucumber↗1⁄2
seeded and chopped
pimento stuffed olive↗1⁄3 cup
chopped
artichoke hearts0.5 (8 ounce) can
halved
prosciutto↗2 ounces
chopped
red onion↗1⁄2
chopped
fresh basil↗1⁄2 cup
chopped
feta cheese↗8 ounces
olive oil↗1⁄8 cup
red wine vinegar↗1⁄8 cup
salt and pepper

Step-by-step instructions

1
Cook the couscous according to package directions. Set aside to cool for a bit.
2
Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App