A fresh and vibrant side dish perfect for a summer party, this pasta salad is packed with healthy vegetables and fats. From the salty artichoke hearts and parmesan, to the crunchy bell pepper and celery, every bite of this salad is texturally interesting and tasty. The homemade dressing is incredibly easy to throw together, however if you prefer using a pre-made dressing, almost any vinaigrette would work great so choose your favorite.
Makes 6 servings
Preparation Time: 15 minutes
Cook Time: 7-10 minutes
Ingredients for salad:
*1/2 pound pasta, fusilli or bowtie
*1 cup pearl sized mozzarella cheese
*1 cup any colored bell pepper, diced
*1/2 cup sun-dried tomatoes
*2/3 cup celery, diced, around 3 stalks
*1 can of garbanzos beans, drained and rinsed
*2/3 cup artichoke hearts, cut up
*1/2 cup freshly grated parmesean
Ingredients for dressing:
*1/2 cup olive oil
*1/4 cup apple cider vinegar
*1 teaspoon Italian seasoning
*2 tablespoons honey
*1 clove of minced garlic
Preparation:
*Cook pasta in water with 1 tablespoon of salt. Pour out pasta right when it hits al dente. Drain well and rinse under a stream of cold water.
*In the meantime, chop the vegetables.
*For the dressing, combine all ingredients except for olive oil and whisk together to combine. Then slowly drizzle in olive oil while whisking to fully combine.
*Place all ingredients together in a large bowl and toss to mix well.
*Refrigerate before serving.
Recipe Creator - Alina Gersib