Mediterranean Chickpea Penne Salad with Artichokes and Sun-Dried Tomatoes
Equipment
- Large pot
- Colander
- Large mixing bowl
- Small bowl
Ingredients
- 8 ounces penne pasta
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can artichoke hearts, drained and quartered
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- ½ cup Kalamata olives, halved
- 4 ounces feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain the pasta and rinse it under cold water to stop the cooking and cool it completely.
- In a large mixing bowl, add the cooled penne, chickpeas, artichoke hearts, sun-dried tomatoes, olives, feta cheese, and parsley.
- In a small bowl, whisk the olive oil, lemon juice, oregano, salt, and pepper until combined.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least one hour so the flavors can blend before serving.
Notes
This salad improves after a few hours in the fridge as the pasta soaks up the lemon and herb dressing. If you prepare it the night before a potluck, wait to add the feta until just before serving to keep the crumbles intact. Leftovers store well for two days in an airtight container.
Course: Salad
Cuisine: Mediterranean
Equipment: Large pot, Colander, Large mixing bowl, Small bowl
Cuisine: Mediterranean
Equipment: Large pot, Colander, Large mixing bowl, Small bowl