I think cooked chicken would be delicious in this dish — trying that next time!
Ingredients:
- 12 oz. rotini pasta, cooked and cooled
- 12 oz. jar marinated artichoke hearts, roughly chopped
- ½ cup sun-dried tomatoes packed in oil, drained (reserve oil)
- ½ cup Kalamata olives, chopped
- 3 Tbsp. capers, rinsed
- 1/3 cup sliced scallions
- 1 cup packed fresh arugula, roughly chopped
- 1/3 cup fresh parmesan cheese
- 3 Tbsp. pine nuts
- 3 Tbsp. pesto
- ⅓ cup olive oil
- reserved sun-dried tomato oil
- 1 large lemon, juiced
- 1 Tbsp. minced garlic
- To taste salt and pepper
Directions:
- In a large bowl, combine the pasta, artichoke hearts, sun-dried tomatoes, olives, capers and scallions. Give everything a good toss. Store in a one-gallon zipped bag.
- Make the pasta salad dressing. In a glass jar with a tight-fitting lid, combine the pesto, olive oil, tomato oil, lemon juice, garlic, salt and pepper. Shake the jar to combine. Taste the dressing to make sure it’s to your liking. Refrigerate the bagged pasta and jar of dressing until you’re ready to serve.
- When you’re ready to serve, add the arugula, parmesan cheese, pine nuts and pasta to a large bowl. Mix well and pour the dressing over the top. Toss the salad until it’s combined. Taste and adjust with more salt and pepper as the salad needs.
