Gloria’s Chilled Mediterranean Pasta Salad (pareve or dairy)
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Ingredients 1 lb. uncooked pasta (if you prefer, use multicolored) 3 small very ripe tomatoes cut into wedges 1 cup kalamata or Nicoise olives, pitted and halved 1 can artichoke hearts (packed in water), quartered 1 handful baby spinach 1/2 cup red onion, chopped 1/2 to 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 fresh parsley, chopped 1 to 2 teaspoon lemon juice 1 teaspoon olive oil salt and pepper to taste Optional: minced garlic, hot pepper flakes, diced bell pepper, diced cucumber, grated cheese

Instructions

Cook the pasta until al dente. Rinse with cold water and set aside. Meanwhile in a salad bowl combine the tomatoes, olives, artichoke hearts, spinach, red onion, oregano, basil and parsley. Mix just to combine. Add the pasta and mix gently. Drizzle the lemon juice and olive oil over the top and season with salt and pepper and chill for at least an hour before serving so the flavors can blend. Serve cold. 

Special InstructionsINSPECTION FOR BASIL, OREGANO AND PARSLEY:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

SPINACH INFESTATION: Spinach tendS to be highly infested throughout the year. Light green thrips are often found in the small curls of the leaves. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm.
SPINACH INSPECTION:
1. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Separate spinach leaves and agitate in the soapy solution.
3. Using a heavy stream of water or a power hose, remove all foreign matter and soap from the leaf surface. Alternatively, a vegetable brush may be used on both sides of the leaf.
4. Several leaves should be checked over a light box or under strong overhead light to verify that the washing procedure has been effective. Both sides of the leaf must be checked.
5. If it is practical, it is best to check each leaf.

Serving Size

Serves: 4 to 6

Notes

This salad is delicious served with pita and hummus and a green salad. Please check "Special Instructions" below for insect infestation for spinach leaves, and oregano, basil and parsley. Oregano, basil, parsley, as well as other herbs are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the alternate procedure listed below in "Special Instructions".

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .