Mediterranean Salad

This hearty Mediterranean Salad, makes a great main dish or side for any potluck. using fresh herbs, roasted veggies that can be prepped, stored and served all using the same stainless steel vessels. Easily make your salad both organic and gluten free. 

Get your reVessel 1-cup out and ready for a quick and easy way to shake up your salad dressing. 

*Contributed by Mike Perez and Felix Alcaide

Ingredients: 

• General
• 2 cups pasta
• 2 red bell pepper diced 
• 2 zucchini diced 
• 1 red onion diced 
• 1 ½ tbsp olive oil
• 1 ½ cup cherry tomato halved
• ½ cup pitted olives 
• 5 oz cheese (feta or goat) 
• 3 leaves fresh basil 
• 1 stp kosher salt
• 1 tsp black pepper 
• Dressing
• 3 tbsp balsamic vinegar
• 1 ⅓ tbsp lemon juice
• 1 ⅓ tbsp chopped basil  

Cooking Instructions: 

• Set oven to 350 degrees F
• While waiting for the oven to heat up, boil water and dice veggies 
• Cook pasta al dente
• Roast the zucchini, onions, and peppers with oil, salt, and pepper (about 10 minutes @ 350 degrees)
• Now is a good time to make the dressing. combine all ingredients in a reVessel 1-cup, put lid on and shake
• Once pasta and roasted veggies are cooled, combine and mix all together with dressing ingredients, tomatoes, and cheese
• Garnish with fresh basil leaves