Artichoke, Garbanzo, & Spinach Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is an old standby that we use here at the home and amazingly, the residents, eat it but they leave out a little of the spinach. Found this in a drawer with the ingredient quantities, as we use more of each, but I don't know from where it came. This is easy and with some chicken and some fruit, the meal is complete. Didn't account for chilling time. Ingredients:
8 ounces artichoke hearts, chopped |
10 ounces canned garbanzo beans, drained |
2 cups cooked pasta shells or 2 cups spiral shaped pasta or 2 cups rigatoni pasta |
1 1/3 cups fresh spinach leaves, chopped |
3/4 large tomato, chopped |
3/4 red bell pepper, chopped |
1/2 cup sliced button mushroom |
pimento stuffed olive, chopped (optional) |
2 teaspoons olives or 2 teaspoons vegetable oil |
2 teaspoons lemon juice |
2 teaspoons water |
3/4 teaspoon minced garlic |
1/2 teaspoon dried oregano or 1/2 teaspoon italian seasoning |
1/8 teaspoon black pepper |
crushed red pepper flakes |
1/8 teaspoon salt (optional) |
2 tablespoons feta cheese, grated |
2 teaspoons feta cheese, grated |
Directions:
1. Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl.
2. Blend olive oil, lemon juice, water, garlic, oregano or Italian seasoning, black pepper, crushed red pepper flakes, & salt(if using) in a blender or food processor until smooth.
3. Pour over salad and toss.
4. Cover and chill for at least 2 hours.
5. Top with feta cheese before serving.
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