2 cups uncooked green lentil pasta
3/4 cup cherry tomatoes, sliced in half
1/2 cup canned artichoke hearts/hearts of palm
1/2 cup canned water chestnuts, chopped
1/4 cup canned black olives, chopped
1/4 cup fresh parsley, chopped
1 green onion, thinly sliced
Sea salt, to taste
Balsamic dressing (I like Primal Kitchen, or I make my own with equal part balsamic vinegar and olive oil and a sprinkle of sea salt)
1. Cook the pasta according to the directions on the package. Once it is done, set it aside to let it cool while you prepare the other ingredients for the salad.
3. Place the cooked pasta along with the rest of the ingredients for the salad (besides the dressing) in a large mixing bowl. Toss the ingredients together until they are evenly-combined.
4. Pour a desired amount of dressing over the salad and toss everything together until it is well-coated (you will have leftover dressing).
5. You can choose to serve the salad right away, (I think it has enough flavor to be eaten right away) or if your pasta is still a little warm and you would like your ingredients to marinate together more, you can choose to refrigerate the salad until it is chilled and the flavors have had a chance to soak in (about 30 minutes or longer).
*If you choose to refrigerate the salad before serving, you may need to add a bit more dressing once it is ready to serve because some of the juices will have soaked up into the salad.
6. Enjoy!