I’ve always loved my mom’s pasta salad. It was different from everyone elses pasta salad and reminded me of my Italian heritage. Loaded with artichokes, olive, pimentos, three bean salad, italian dressing and parmesan cheese, this was not the mayo-laden stuff served by the tub at your lunchroom cafeteria. I had a hankering for my mom’s summer classic, but its quarantine and my resources were a bit limited. Luckily I had just enough resources to whip together a similar alternative. Subbing in balsamic vinaigrette dressing for italian and just garbanzo beans instead of three bean salad it more than adequately satisfied my craving and proved you can still make delicious meals even when resources are limited. This salad is best served the next day after its had a chance to marinade overnight.
Balsamic Pasta Salad
Ingredients
- 1 8 oz box of rotini pasta
- ½ Cup chickpeas
- ¼ Cup sliced black olives
- ½ Cup sliced cherry tomatoes
- 4 Sliced artichoke hearts
- 2 Tablespoons pimentos or diced roasted red pepper
- ½ Cup Balsamic vinaigrette dressing
- ½ Cup Parmesan cheese
- Salt & Pepper to taste
Instructions
- Slice tomatoes, olives, artichokes and red pepper and set aside
- In a large pot bring 6 quarts of water to a boil, or enough to boil the pasta. Rotini is ideal as the spiral shape holds on to the cheese and dressing better than penne.
- Add pasta to boiling water and cook 6-8 minutes or until al dente. You want the pasta al dente so it doesn't overcook and absorbs the dressing when it’s hot.
- When the pasta is cooked, drain and place in a large bowl
- Pour the ½ cup of dressing over the hot pasta and toss
- Add in the sliced veggies and toss again
- Next, add in the cheese and mix well to combine
- This pasta salad is best served the next day after it has had time to cool, absorb the dressing and marinade overnight.
- After mixing, store in the fridge and allow to cool and marinade.
- Before serving toss the salad and add extra dressing and cheese if desired.
