Recipe type: Lunch, Dinner
Cuisine: Vegan, Mediterranean
Serves: 2
  • ½ pound pasta (opt for rice pasta or whole wheat)
  • ½ cup oil-packed julienned sun dried tomatoes, cut and drained. Save 2 tablespoons of the oil
  • 1 cup marinated artichoke hearts, cut and drained. Save 2 tablespoons of the oil
  • ½ cup pitted kalamata olives
  • ¼ cup chopped fresh basil
  • Juice of 1 lemon
  • 1-2 cups kale. Washed, stem removed and thinly chopped
  • 1 teaspoon sea salt
  1. Follow instructions on pasta package to cook pasta. When pasta is done, drain but don’t rinse it.
  2. Transfer pasta to large bowl and toss with 2 tablespoons of tomato oil and set aside to cool.
  3. In a separate smaller bowl, whisk the juice of 1 lemon with 2 tablespoons artichoke oil and 1 teaspoon salt.
  4. When pasta is cool, add lemon mixture to large bowl. Also add 1 cup chopped artichokes, ½ cup sun dried tomatoes, ½ cup kalamata olives and ¼ cup chopped fresh basil.
  5. NOTE: Can be made the night before! TIP: Buy kalamata olives, artichokes and sun dried tomatoes at a grocery warehouse and you’ll have left overs to make more salad (plus it’s cheaper!) OPTIONAL: Add 4 tablespoons hemp seeds for an extra protein punch.
Recipe by Marissa Rodriguez Lifestyle at