Penne Pasta and Artichoke Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This makes a pretty and delicious luncheon salad, especially when served on a bed of shredded romaine lettuce. See note at the end of preparation if you prefer a zesty dressing. Ingredients:
8 ounces penne pasta, cooked, drained, & cooled under running water |
3 tablespoons olive oil |
1 teaspoon dijon mustard |
1/4 cup chopped fresh parsley |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1/2 teaspoon black pepper |
2 tomatoes, diced |
4 green onions, trimmed & chopped |
1 (15 ounce) can garbanzo beans, drained & rinsed |
1 (14 ounce) can artichoke hearts, rinsed & coarsley chopped (not marinated) |
Directions:
1. Toss all ingredients together, cover and chill for about an hour before serving.
2. NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.
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