Ingredients
Scale
- 1 lb farfalle pasta cooked al dente
- 1 jar (8.5 ounces) sun-dried tomatoes in oil drained and roughly chopped
- 2 jars (7 ounces) marinated artichoke hearts, drained and roughly chopped
- 1 container 8 ounces feta cheese crumbles
- 1 can (15 ounces) garbanzo beans (also known as chickpeas)
- 2 cups cherry tomatoes halved
- 3 cups baby arugula
- 1/4 cup roughly chopped fresh basil
- 1/2 cup extra virgin olive oil
- juice from one large lemon
- 1 tablespoon sugar
- salt and pepper to taste
Instructions
- In a large bowl, combine cooked pasta, sun-dried tomatoes, artichoke hearts, feta cheese, garbanzo beans, cherry tomatoes, arugula, and fresh basil.
- In a small bowl, whisk extra virgin olive oil, lemon juice, sugar, salt, and pepper together.
- Gently toss all ingredients until well combined, adding more oil, salt, or pepper as needed.
Notes
For added flavor, let the salad sit for 30 minutes before serving to allow the ingredients to marinate.
This salad can be served cold or at room temperature, making it a great choice for potlucks.
Feel free to customize the vegetables based on your preference or what’s in season.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.