Mediterranean Penne Pasta Salad
33 people added this to their Recipe Box
This recipe makes 4 servings
Ingredients
- 3 cups penne pasta 3 cups penne pasta
- 2 jars marinated artichoke hearts , drained and liquid reserved2 jars marinated artichoke hearts, drained and liquid reserved
- 2 cups packed fresh spinach , shredded2 cups packed fresh spinach, shredded
- 1/4 red onion , thinly sliced1/4 red onion, thinly sliced
- 1 can chickpeas , drained and rinsed1 can chickpeas, drained and rinsed
- 2/3 cup reserved artichoke liquid 2/3 cup reserved artichoke liquid
- 2 tbsp wine vinegar 2 tbsp wine vinegar
- 2 tbsp olive oil 2 tbsp olive oil
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 dash hot pepper sauce 1 dash hot pepper sauce
- 1/4 cup fresh parsley , chopped1/4 cup fresh parsley, chopped
Preparation
In large pot of boiling water, cook penne pasta for 8 to 10 minutes or until tender but firm. Drain. Rinse under cold running water, drain well.
In large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.
In large bowl, toss pasta with artichokes, spinach, red onion and chick peas.
Whisk together artichoke liquid, wine vinegar, olive oil, salt, pepper, hot pepper sauce and parsley. Toss with penne pasta to coat.
Source : Bacardi Summer Recipes
- Keywords : Main Course; Dinner; Lunch; Vegetarian; Boil; Pasta; Mediterranean;
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