INGREDIENTS

• 3 cups spiral pasta (1 cup dry)

• 3/4 cup grilled artichoke hearts, chopped

• 1/2 cup sun dried tomatoes, sliced

• 1 can garbanzo beans, rinsed

• 1 cup marinated mozzarella balls

• 1/4 cup red onion, thinly sliced

• 1/2 cup basil leaves

ITALIAN VINAIGRETTE

• 1 shallot, finely diced

• 1 clove garlic, minced

• 1 Tbsp extra virgin olive oil

• 1 Tbsp red wine vinegar

• 1/2 Tbsp Italian herbs

• kosher salt

• pepper

INSTRUCTIONS 

Cook pasta according to package directions for al dente. Rinse with cold water, drain, and drizzle with a touch of olive oil to prevent sticking.

In a large mixing bowl, whisk together garlic, shallot, Italian herbs, olive oil, red wine vinegar, and a pinch or two of salt and pepper.

Add pasta, artichoke hearts, garbanzo beans, sun-dried tomatoes, mozzarella, red onion, and basil. Gently toss to combine.

Notes

Use a GF grain to make GF.

Omit cheese or use a DF cheese to make DF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.