I love this simple Italian pasta salad, it makes for a lovely lunch or a side dish for a bigger meal. Check the recipe notes to make the pasta salad oil-free.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 4
Ingredients
For the salad:
1cup(s)dried orzo pasta(gluten-free if preferred)
2handfulsfresh spinach
114oz can(s)artichoke heartsdrained and chopped
10sun-dried tomatoes in oilchopped (reserve oil)
½red pepperchopped
½smallred onionchopped
¼cup(s)fresh parsleychopped
For the dressing:
1/4cup(s)oil from sundried tomatoes(if you don't have enough top with olive oil to make a 1/4 cup)
Bring a medium-sized saucepan of water to a boil. Add in the pasta and cook according to the package directions.
Once the pasta has cooked, drain and pour into a large bowl. Mix the spinach into the hot pasta until it wilts slightly. Add in the artichoke hearts, sundried tomatoes, red pepper, red onion, and parsley.
In a small bowl, mix together the dressing ingredients. Add to the salad to taste and toss well.
Notes
Oil-free: to make oil-free use the sun-dried tomatoes that are packed in air. You will need to rehydrate them by soaking them in hot water for about 10 minutes. Reserve the water and use it in place of the oil when making the dressing.