A beach picnic is not complete without some form of fill-in-the-blank salad. Al-dente heart shaped pasta absorbs a lively vinaigrette alongside fresh and colorful veggies.

These bright Mediterranean flavors are made even bolder when seasoned with a little beach sand blown by the wind on a sunny day.

1 lb. Tri-Colored Pasta
4-5 Fresh Baby Bell Peppers, Diced
4-5 Shallots, Sliced
3 Cloves of Garlic, Minced
5, Diced
Bunch of Fresh Spinach, Chopped
¾ Cup Crumbled Feta
1 Cup Favorite Italian Dressing, Plus a Little Extra
1 Can, 15.5 oz., Cannellini Beans, Rinsed & Drained
1 Can, 14 oz., Quartered Artichoke Hearts , Rinsed & Drained
1 English Cucumber, Diced
Fresh Cracked Black Pepper
Kosher Salt
Olive Oil
Fresh Basil, Parsley, & Oregano (optional)

Bring a large pot of water to a boil and add a couple tablespoons of salt and olive oil before adding the pasta
Boil according to package directions
Meanwhile, chop, slice, dice, mince, and in any way prepare the veggies and herbs
Combine them all together in a large bowl
Season lightly with a pinch of salt and several turns of fresh cracked black pepper
Crumble in the Feta
When the pasta finishes, drain in a large colander and rinse with a little cool water from the faucet
Add on top of the veggies and douse with the dressing
Gently combine everything
Taste, adding  more salt, pepper, and/or Italian dressing as needed

I made this dish a day ahead and it was able to sit happily in the fridge.

It tastes great at room temperature, so tote it to the beach in a thermal bag with an ice pack, and it enjoy it at your leisure!

Judeau and I might have snuck a bowl… for quality control purposes.