Today I made a salad that is as colorful as it is delicious.  And that’s the truth. Even Logan likes it.

Red, Green, Yellow, Green, Red, Green

SALAD
2 cups whole wheat (pref gluten free) pasta
1 can black olives, sliced (and divided in half)
1 zucchini, chopped
3 oz. grape tomatoes, sliced in half
1 yellow bell pepper, seeded and chopped
4 stalks of celery
1 cup artichoke hearts packed in water, drained and chopped
1/2 cup roasted red peppers packed in water, drained and chopped (fresh is good too)
crumbled feta (I used sheep’s milk feta) – however cheesy you like for salads to be

Chia Gel

DRESSING
1/3 cup chia seeds
2 cups water
1/3 cup balsamic vinegar
Dash of kosher salt
1/2 teaspoon black pepper
1 tablespoon dijon mustard
4 cloves garlic, minced
1/2 cup fresh basil
(cayenne pepper if desired)

1. Put water in a bowl and add chia seeds. Stir and let it sit for 10 minutes. Stir again and let it sit for another ten minutes. Refrigerate. (This will make more chia gel than you need for the dressing, but you can add it to all sorts of other things for protein and goodness)

2. While chia gel forms, cook pasta according to package instructions

3. Meanwhile, combine basil, 1/2 of the olives, red pepper and goat cheese in a large bowl.

4. Once chia gel has formed, make dressing by combining the other half of the olives, balsamic vinegar, 1/3 cup of chia gel, salt, black pepper, dijon and garlic in a blender or food processor. Blend until smooth.

Mixing pasta salad

5. The pasta should be ready now – so drain it and then rinse with cool water. Toss the pasta with the vegetable mixture and add dressing. Mix together and chill for at least 30 minutes.

6. Enjoy.