Mediterranean Pasta Salad with Dried Tomatoes
This is the best Mediterranean pasta salad because it’s filling, so quick to prepare, and high in protein.
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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