Last-Minute Italian-Style Pasta Salad Recipe

Last-Minute Italian-Style Pasta Salad Recipe

Ingredients

Makes 4 to 6 servings

• 8 ounces penne, rotini, or other small pasta
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 1/2 cup pitted kalamata olives
• 1/2 cup minced oil-packed sun-dried tomatoes
• 1 (6-ounce) jar marinated artichoke hearts, drained
• 2 jarred roasted red peppers (or see Roasted Red Pepper Hummus), chopped
• 1/2 cup frozen peas, thawed
• 1 tablespoon capers
• 2 teaspoons dried chives
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried basil
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• salt and freshly ground black pepper

Method

1. In a pot of boiling salted water, cook the pasta, stirring occasionally, until al dente, about 10minutes
2. Drain well and transfer to a large bowl
3. Add the chickpeas, olives, tomatoes, artichoke hearts, roasted peppers, peas, capers and chives
4. Toss gently and set aside
5. In a small bowl, combine the oil, vinegar, basil, garlic, sugar and salt and black pepper to taste
6. Pour the dressing onto the pasta salad and toss to combine
7. Serve chilled or at room temperature

Full List of Pasta Recipes
Full List of Italian Recipes