Mediterranean Pasta Salad

Sick of unhealthy mayo-based pasta salads, I concocted this for a backyard dinner party last summer and it was a total hit. Israeli couscous is a great grain when you're tired of the regular ol' pasta and rice. It is bigger and.. meatier (for lack of a better word) than regular couscous. I promise it's not actually meaty. Completely vegetarian. The recipe is very versatile, so feel free to add or subtract any veggies! I once heard somewhere (was it Giada?) that the key to Italian cooking is to have the colors of the Italian flag in every meal: red, white, and green. While not every meal can have all three colors, I always try to cook as colorfully as possible. The more colors the healthier!

Mediterranean Salad with Israeli Couscous

look, I even posted it on a recipe site!

1 (13 oz) box Israeli couscous, found in the Jewish food section of most supermarkets

1/2 red bell pepper, chopped

1/2 orange bell pepper, chopped

1/2 lb grape tomatoes (or other heirloom), halved

1/2 cucumber, peeled, seeded, and cubed

1/3 cup pimiento stuffed or kalamata olives, chopped

1/2 can artichoke hearts, halved

2 oz prosciutto (this particular time, I didn't add it since I'm not convinced it really makes a difference. I bet chunkier ham or salami would be great)

1-2 cups baby spinach, torn to small pieces

1/2 red onion or 1 shallot, chopped

1/2 cup fresh basil, chopped

8 oz feta cheese, crumbled

1/8 cup olive oil

1/8 cup red wine vinegar

salt and freshly ground pepper

red pepper flakes or sri racha for a kick

Cook the couscous according to package directions. Let cool slightly. Toss together all ingredients in a large bowl. Taste and add more oil/vinegar/spices if necessary.