Inspired chopped salad pasta 🌿
for the dressing:
2 cloves garlic, grated or minced
1 T dried oregano or Italian seasoning
small squeeze Dijon
1/4 cup red wine vinegar (or swap in some olive brine)
1/4 cup olive oil
s&p to taste
for the salad:
8 oz ditalini or short pasta
1/2 – 1 can chickpeas (your choice)
6 oz olive bar items (~1 1/2 cups):
olives, capers, pickled peppers, marinated artichoke hearts, etc, torn or chopped if large
4 oz. bocconcini (or any fresh mozz), drained and torn (1 cup)
1/2 pint cherry tomatoes, halved
1/4 cup chopped fresh parsley
A few handfuls baby arugula
Cook pasta until al dente; drain. spread on baking sheet to cool & toss w/ oil to prevent sticking
Whisk or shake all dressing ingredients. Pour ~half over cooled pasta and chickpeas; toss to coat.
Add olives/peppers, mozz, tomatoes, parsley. Toss with more dressing to taste. Mix in arugula just before serving #OliveYouPasta
#MediterraneanVibes
#OliveMyLifeSalad
#PastaPerfection
#TossedWithOlives
#PastaLoversParadise
#OliveAndTwist
#FreshAndFabulous
#MediterraneanMagic
#TastyAndOliveY
#OliveTheWay
#SaladGoals
#HealthyAndDelicious
#PastaPassion
#GreenOliveGoodness