Summer Pasta Salad
User Reviews
5
Summer Pasta Salad
Description
This Summer Pasta Salad starts with pasta cooked to an al dente texture to maintain firmness when combined with the dressing. While the pasta cools, onions and garlic are sautéed in olive oil to soften and build flavor. Marinated artichokes and their juices, along with garbanzo beans, lemon juice and zest, and salt, are simmered briefly to marry flavors.
Once combined, the pasta is mixed in to absorb the dressing, then finished with halved cherry tomatoes and freshly ground black pepper. The salad can be served warm when in a rush or chilled if time allows, making it flexible for different serving preferences.
Its combination of tangy artichokes, lemon brightness, and hearty beans creates a satisfying but light dish. This recipe is versatile, inviting variations with other vegetables or seasonings.
Ingredients
- 1 pound pasta of your favorite
- 2 tablespoons olive oil
- 1 small onion diced, red, white, or yellow
- 2 small garlic minced, cloves
- 1 marinated artichoke quarters with their juices, 6.5-ounce jar
- 1 garbanzo beans drained and rinsed, canned
- lemon juice of 1
- ½ teaspoon lemon zest minced
- ½ teaspoon salt
- cherry tomato halved
- black pepper to taste, freshly ground
Instructions
- In a large pot over medium-high heat, boil water and cook the pasta according to the directions on the package. Remove from the heat and drain.
- While the pasta cools, begin on the veggies. In a large pan over medium-high heat, heat the olive oil and saute the onion and garlic for 3 minutes or until the onion becomes tender and translucent.
- Add the artichokes and their juices, garbanzo beans, lemon juice, lemon zest, and salt and simmer over medium heat for 5 minutes.
- Add the drained pasta and mix well.
- Garnish with the cherry tomatoes and sprinkle with pepper.
- Serve warm if you’re rushed, or serve chilled if you have 30 minutes to spare.
Notes
- Cook pasta ahead to allow proper cooling before mixing.
- Cook pasta al dente, slightly less than package instructions, to avoid sogginess.
- Use time-saving tools like mandolines or food choppers to prep vegetables efficiently.
- The salad is adaptable; experiment with different veggies and textures for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 79g | 26% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 317mg | 13% |
| Potassium | 396mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
