Mediterranean Pasta Salad
This Mediterranean style pasta salad features chickpeas, marinated artichoke hearts, peppers, olives, parsley and a light olive oil & balsamic vinegar dressing. This dish is great for potlucks, picnics or a light dinner. Enjoy!
Ingredients
| 16 | oz | pasta |
| 16 | oz | chickpeas (cooked or canned) |
| 6 | oz | marinated artichoke hearts, chopped |
| 1 | c | olives, sliced |
| 1⁄2 | red bell pepper, chopped | |
| 1⁄2 | green bell pepper, chopped | |
| 1 | carrot, thinly sliced | |
| 1⁄2 | c | parsley leaves, chopped |
| 1⁄4 | red onion, chopped | |
| 3 | clv | garlic, minced |
| 1 | T | extra virgin olive oil |
| 2 | T | balsamic vinegar |
| 2 | T | artichoke heart marinade |
Instructions
1. Begin cooking pasta according to on package instructions. 2. Meanwhile wash rinse and prep veggies. Drain artichoke hearts withholding marinade for dressing. 3. When pasta is done cooking (al dente - cooked yet firm) drain and rinse in cold water. 4. Combine all ingredients in a large bowl gently folding to thoroughly coating pasta & veggies with the dressing. 5. Adjust dressing to taste. Enjoy!
Notes
I generally like my salad on the, “dry” side. If you like lots of dressing feel free to add more olive oil, vinegar or artichoke heart marinade according to your taste.
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