Keyword: Artichoke, Chickpeas, Cold Salad, Olives, Pasta
Author: Rachel Seitenbach
Ingredients
1 8ozbox of rotini pasta
½Cupchickpeas
¼Cupsliced black olives
½Cupsliced cherry tomatoes
4Sliced artichoke hearts
2Tablespoonspimentosor diced roasted red pepper
½CupBalsamic vinaigrette dressing
½CupParmesan 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.