PENNE PASTA AND ARTICHOKE SALAD

Penne Pasta and Artichoke Salad image

This makes a pretty and delicious luncheon salad, especially when served on a bed of shredded romaine lettuce. See note at the end of preparation if you prefer a zesty dressing.

Provided by Linorama

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces penne pasta, cooked, drained, & cooled under running water
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 cup chopped fresh parsley
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon black pepper
2 tomatoes, diced
4 green onions, trimmed & chopped
1 (15 ounce) can garbanzo beans, drained & rinsed
1 (14 ounce) can artichoke hearts, rinsed & coarsley chopped (NOT marinated)

Steps:

Toss all ingredients together, cover and chill for about an hour before serving.
NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.

Nutrition Facts : Calories 491.6, Fat 13, SaturatedFat 1.8, Sodium 670.3, Carbohydrate 85.2, Fiber 17.9, Sugar 3, Protein 14.1

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