artichoke hearts , drained completely & copped (see notes) 1/2 red bell pepper , diced into small cubes 1/2 yellow bell pepper , diced into small cubes 1 cup cherry tomatoes , halved For the Dressing: 3.5 tbsp olive oil 4 tbsp balsamic vinegar 4 tbsp water 3 tbsp lemon juice 1-2 tbsp dijon mustard 4 teasp oregano 4 cloves garlic , minced 2-3 teasp sugar , see notes INSTRUCTIONS In a large pot with boiling salted water cook the pasta al dente
In Living Color For a pre-wedding party or a dramatic engagement session, this Edwin Oudshoorn gown shot in collaboration with Bella Belle shoes and styled by Joy Proctor would create electric waves
Glitter fabric lined with stretchy knit
Give it five stars if you try it, and share your photos on Instagram by tagging @meikoandthedish
The result is a buttery, vegetarian-friendly jumble of torn country or sourdough bread and aromatics perfectly suited to sidle alongside roast turkey and mashed potatoes