This Pasta Salad will be your new go-to for your next potluck! The flavors blend so well and the veggies lose some of their juices creating a super moist and flavorful dish that everyone will enjoy.
16.5-ounce jar of marinated artichoke quarters with their juices
115-ounce can of garbanzo beans, drained and rinsed
Juice of 1 lemon
½teaspoonof minced lemon zest
½teaspoonof salt
Cherry tomatoeshalved
Freshly ground pepperto taste
Instructions
In a large pot over medium-high heat, boil water and cook the pasta according to the directions on the package. Remove from the heat and drain.
While the pasta cools, begin on the veggies. In a large pan over medium-high heat, heat the olive oil and saute. the onion and garlic for 3 minutes or until the onion become tender and translucent.
Add the artichokes and their juices, garbanzo beans, lemon juice, lemon zest, and salt and simmer over medium heat for 5 minutes.
Add the drained pasta and mix well.
Garnish with the cherry tomatoes and sprinkle with pepper.
Serve warm if you’re rushed, or serve chilled if you have 30 minutes to spare.
Notes
Adding some last-minute avocado chunks can take this fantastic salad to a whole new level and make it a more complete meal.