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Mediterranean Pasta Salad with Sun Dried Tomatoes and Basil
This is the best Mediterranean pasta salad because it’s filling, so quick to prepare, and high in protein.
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Course Dinner, Lunch, Salad
Servings 4 Servings
Cuisine Mediterranean

Equipment

  • Nonstick pot

Ingredients
 

Pasta Salad

  • 2 boneless skinless chicken breasts cooked and cut into bite-sized pieces
  • 8 oz Rotini preferably legume based
  • 1 cup sun-dried tomatoes packed in olive oil julienned
  • 1, 14 oz can of artichoke hearts cut in half
  • 2 cups arugula
  • ½ cup kalamata olives cut in half
  • Fresh basil
  • Shaved parmesan cheese

Vinaigrette

  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove of garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Make the dressing: In a medium mason jar place on the ingredients and shake. Set aside.
  • Cook rotini to package directions making sure to salt the water. Drain and set aside.
  • While the pasta is cooking, prepare the remaining ingredients.
  • Add all of the ingredients to a large mixing bowl: pasta, chicken, sun-dried tomatoes, artichoke hearts, arugula, kalamata olives.
  • Pour dressing over the top and toss. Garnish with chopped basil and shaved parmesan.
  • Salt and pepper to taste.
  • Enjoy!
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