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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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A delicious, filling salad. Satisfies my carb cravings. Chill time = 30 minutes-1 hour. Ingredients:
8 ounces farfalle pasta (bowtie) |
16 sun-dried tomatoes, packed in oil, well drained |
2 cups julienned zucchini |
1/4 cup extra virgin olive oil |
1/4 cup fresh lemon juice |
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano |
1/3 cup minced fresh parsley |
4 garlic cloves, minced |
1 1/2 cups halved small cherry tomatoes |
1 1/2 cups quartered artichoke hearts |
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, rinsed and drained |
salt and pepper |
Directions:
1. In a large pot of boiling water, cook the bowtie pasta until al dente; rinse and drain well.
2. Steam the zucchini until crisp-tender; drain well and set aside.
3. In a big bowl, add the olive oil, lemon juice, oregano, parsley, and garlic; whisk to blend.
4. Add the pasta; toss to coat.
5. Finely chop the well drained sun-dried tomatoes; stir into the pasta.
6. Add in the zucchini, cherry tomatoes, artichoke hearts, and cannellini beans; toss to coat.
7. Add salt and pepper to taste.
8. Chill for 30 minutes to 1 hour before serving.
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