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Olive and Artichoke Pasta Salad

Author Jasmin Deib

Ingredients

  • 1 box of Eat Banza chickpea pasta
  • 1 can artichokes
  • ⅓ cup whole kalamata olives, chopped in halves
  • ¼ cup whole sun-dried tomatoes, finely diced
  • 2 handfuls arugula, finely chopped
  • 1 white kidney beans, washed well and drained
Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 clove garlic, grated
  • ½ tsp salt
  • Freshly ground black pepper

Instructions

  • First, bring a large pot of salted water to a boil. Add the box of pasta and cook until tender/al dente. Drain and rinse well under cold water.
  • As the pasta is cooking, prep the ingredients and add them to a large serving bowl.
  • Prep the dressing.
  • Let's put it all together: add the shells to the serving bowl and pour on the dressing. Mix well.
  • Taste test for salt and add if necessary.
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