Tag Archive: oregano

This delicious pasta salad is packed with nutritious ingredients such as artichokes, sun dried tomatoes and black olives.  Olives are packed with iron and copper, and they are a good source of dietary fiber. They’re also rich in vitamin E, which is an antioxidant and anti-inflammatory.  Sun Dried Tomatoes are a natural source of vitamins C (and antioxidant) and a good source of iron.  Artichokes are high in fiber, they improve digestion and they are good for the liver.

Mediterranean Pasta Salad


  • 1 package brown rice fusilli pasta
  • 1/4 cup balsamic vinegar
  • 2 tsp dijon mustard
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup diced sun-dried tomatoes (from jar)
  • 5 artichoke hearts, diced
  • 1/4 cup fresh basil, chopped finely or 1 tbsp dried
  • 2 tsp chopped fresh oregano or 1/2 tsp dried
  • 1/4 cup diced red onion
  • 3/4 cup black or kalamata olives, sliced
  • 1 tsp garlic powder


  1. Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
  2. Bring a large pot of salted water (about 1 tbsp salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl.
  3. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
  4. When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Chill until ready to serve.

Prep Time and Cook Time: 30 min

Serves: 6-8

These tacos were so yummy and an excellent change and flavor to your traditional tacos! A must try!


  • 4 medium portobello mushrooms (or 10-15 baby bella mushrooms), stems removed, sliced 1/2 inch thick
  • 2 tsp dried oregano
  • 2 tbsp grape seed oil oil
  • 1/2 tsp ground cumin
  • 1/2 tsp taco seasoning (we use blend-it-up brand)
  • Sea salt and ground pepper to taste
  • 2 zucchini, cut into 2 inch sticks
  • 1/2 medium red onion, sliced 1/4-inch thick
  • 6 corn taco shells
  • Fresh salsa
  • Guacamole


  1. Preheat oven to 425 degrees.
  2. On a large rimmed baking sheet, toss mushrooms with 1 tsp oregano, 1 tbsp oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
  3. On another rimmed baking sheet, toss zucchini and onion with remaining tsp oregano, tbsp grape seed oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
  4. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 20 to 25 minutes
  5. To serve, fill each taco shell with mushrooms, vegetable mixture, salsa and guacamole.
Makes approx 6 tacos
Cook time and Prep time: 50 min
Recipe courtesy of Martha Stewart Living with adjustments made by me!!!