Empty My Fridge
You won't miss the Mayo
Ingredients
- Pasta11 oz
- Chickpea · drained1 x 15 oz
- Cherry tomato9 oz
- Cucumber2
- Black olive3 ½ oz
- Artichoke5 oz
- Arugula2
- Parmesan cheese · grated2 oz
- Extra virgin olive oil4 tbsp
- White wine vinegar · juiced4 tbsp
- Parsley · finely chopped1 bunch
- Salt
- Black pepper
- Chili flake · flakes
Instructions
- Cook the pasta in salted boiling water until al dente, taking care not to overcook it.
- While the pasta cooks, whisk the Italian dressing ingredients together in a large salad bowl.
- Chop the cucumber, cherry tomatoes, olives and artichokes into bite-sized pieces.
- Drain the pasta and let it cool slightly. Add it straight into the serving bowl and toss it with the dressing while still warm.
- Once it has cooled, add the chopped vegetables, chickpeas and arugula, and toss together.
- Top with grated parmesan and serve.
Summarized from Cooking With Ayeh's video. Watch it for the details.
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CheeseTomatoParmesan cheesePastaCucumberCherry tomatoChickpeaOlive
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