Pasta Salad with Sun-Dried Tomatoes, Artichokes, and Olives
Recipe from Two Peas and Their Pod
This easy pasta salad is made with mostly pantry ingredients and is great served as a side dish or main dish.
Ingredients
For the pasta salad:
- 1 lb pasta we use whole wheat Gemelli
- 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped
- 1 15 oz jar quartered artichoke hearts, drained
- 1 cup pitted kalamata olives drained and cut in half
- 4 cups arugula
- 1 cup shredded Parmesan cheese
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons golden balsamic vinegar can use regular balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 cloves garlic minced
- Kosher salt and black pepper to taste
Instructions
- Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour pasta into a large bowl.
- Add the sun dried tomatoes, artichokes, olives, arugula, and Parmesan cheese. Stir.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, garlic, salt, and pepper.
- Drizzle dressing over the pasta salad and toss until salad is well coated. Serve.