Recipe adapted from Little Spice Jar
Ingredients:
Pasta Salad:
- 12 – 16 oz. penne
- 12 oz. jar marinated artichoke hearts, drained and roughly chopped
- 8 oz. jar sun-dried tomatoes packed in oil drained, reserving 3 TBSP of the oil
- 14 oz. garbanzo beans, drained and rinsed, optional
- 1/2 c. kalamata olives, chopped, optional
- 3 TBSP capers, rinsed
- 1/4 c. green onions, sliced
- 1/4 c. parsley, chopped
- 2 c. packed fresh arugula roughly chopped
- 1/3 c. Parmesan cheese
- 3 TBSP pine nuts
Dressing:
- 3 TBSP pesto
- 3 TBSP reserved sun-dried tomato oil
- 1/8 c. olive oil
- 2 TBSP lemon juice
- 2 tsp. sugar
- Salt and pepper, to taste
Directions:
- Cook Pasta: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow it to cool to room temperature. You can speed this up by spreading the pasta out on a baking sheet and refrigerating it for 30 minutes.
- Pasta Salad: In a large bowl combine the cooled pasta, chopped artichoke hearts through parsley. Toss to combine.
- Dressing: In a small bowl, mix together the pesto, sun-dried tomato oil, olive oil, lemon juice, sugar, salt, and pepper. Stir to combine.
- Assembly: Add the arugula (or add arugula to individual plates and top with dressing pasta salad), Parmesan cheese, and pine nuts into the salad and toss to combine. Add the dressing and taste for seasonings. Adjust with additional salt or other ingredients to preference.
Mediterranean Pasta Salad
Ingredients
- Pasta Salad
12 - 16 oz. penne
12 oz. jar marinated artichoke hearts, drained and roughly chopped
8 oz. jar sun-dried tomatoes packed in oil drained, reserving 3 TBSP of the oil
14 oz. garbanzo beans, drained and rinsed, optional
1/2 c. kalamata olives, chopped, optional
3 TBSP capers, rinsed
1/4 c. green onions, sliced
1/4 c. parsley, chopped
2 c. packed fresh arugula roughly chopped
1/3 c. Parmesan cheese
3 TBSP pine nuts
- Dressing:
3 TBSP pesto
3 TBSP reserved sun-dried tomato oil
1/8 c. olive oil
2 TBSP lemon juice
2 tsp. sugar
Salt and pepper, to taste
Directions
- Cook Pasta: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow it to cool to room temperature. You can speed this up by spreading the pasta out on a baking sheet and refrigerating it for 30 minutes.
- Pasta Salad: In a large bowl combine the cooled pasta, chopped artichoke hearts through parsley. Toss to combine.
- Dressing: In a small bowl, mix together the pesto, sun-dried tomato oil, olive oil, lemon juice, sugar, salt, and pepper. Stir to combine.
- Assembly: Add the arugula (or add arugula to individual plates and top with dressing pasta salad), Parmesan cheese, and pine nuts into the salad and toss to combine. Add the dressing and taste for seasonings. Adjust with additional salt or other ingredients to preference.