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) cans garbanzo beans, drained & rinsed
1 (14 ounce) cans artichoke hearts, rinsed & coarsley chopped ( NOT marinated)
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.