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Italian Starter Pasta Salad

A vibrant and flavorful pasta salad perfect as a starter or light lunch. This recipe combines pasta with artichoke hearts, chickpeas, olives, and sun-dried tomatoes in a zesty lemon-herb dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish, Starter
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Small pasta (ditalini, elbow macaroni, or rotini)
  • 1 15 ounce can Artichoke hearts drained and quartered
  • 1 15 ounce can Chickpeas drained and rinsed
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup Sun-dried tomatoes oil-packed, drained and chopped
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Fresh basil leaves chopped
  • 1/4 cup Grated Parmesan cheese
Dressing Ingredients
  • 1/4 cup Extra virgin olive oil
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove Minced garlic
  • 1/2 teaspoon Dried oregano
  • to taste Salt and freshly ground black pepper

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Small Bowl
  • Whisk

Method
 

Instructions
  1. Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
  2. In a large bowl, combine the cooked pasta, artichoke hearts, chickpeas, olives, sun-dried tomatoes, red onion, and basil.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
  4. Pour the dressing over the pasta mixture and toss gently to combine.
  5. Stir in the Parmesan cheese.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad tastes even better the next day!
  7. Serve chilled. Enjoy!

Notes

For a richer flavor, use high-quality olive oil and sun-dried tomatoes packed in oil. Feel free to add other vegetables like bell peppers or cucumbers. You can also adjust the amount of red wine vinegar and lemon juice to your liking.