Artichoke and Feta Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Letting the pasta salad stand for 10 minutes before serving will give the flavors time to blend. Ingredients:
2 1/3 cups (6 ounces) uncooked gluten-free brown rice rotini (corkscrew pasta) |
1/4 cup red wine vinegar |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon crushed red pepper |
3 garlic cloves, minced |
1 cup matchstick-cut red bell pepper |
1/2 cup finely chopped red onion |
1/4 cup chopped fresh basil |
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped |
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained |
3 ounces feta cheese, crumbled |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold running water until cool. Drain.
2. Combine vinegar and next 4 ingredients in a large bowl. Add pasta, bell pepper, and next 4 ingredients. Toss well. Add cheese; toss gently. Let stand 10 minutes.
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