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Sun-Dried Tomato Pasta Salad

Farfalle pasta salad with sun-dried tomatoes, greens and crumbled white cheese in a sage bowl
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This Sun-Dried Tomato Pasta Salad is a flavorful twist on a classic recipe. It’s simple to put together, making it the perfect accompaniment to any meal. Your family and guests will be raving about it.

Ingredients

Scale
  • 1 lb farfalle pasta (cooked al dente)
  • 1 jar (8.5 ounces) sun-dried tomatoes in oil (drained and roughly chopped)
  • 2 jars (7 ounces) marinated artichoke hearts, drained and roughly chopped (drained and roughly chopped)
  • 1 container 8 ounces feta cheese crumbles
  • 1 can (15 ounces) garbanzo beans (also known as chickpeas)
  • 2 cups cherry tomatoes (halved)
  • 3 cups baby arugula
  • 1/4 cup roughly chopped fresh basil
  • 1/2 cup extra virgin olive oil
  • Juice from one large lemon
  • 1 tablespoon sugar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, add the cooked pasta, sun-dried tomatoes, artichoke hearts, feta cheese, garbanzo beans, cherry tomatoes, arugula, and fresh basil.
  2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, sugar, salt, and pepper.
  3. Gently toss all of the ingredients together to combine. Add more oil, salt, or pepper, if desired.

Find it online: https://recipenly.com/sun-dried-tomato-pasta-salad/