Pasta Salad

 

8 oz. bite-sized pasta of choice

1 (15.5-oz.) can cannellini beans or chickpeas, drained

1 (6-oz.) jar marinated artichoke hearts, drained

1 6-oz.) jar roasted red bell peppers

1/2 C. thawed frozen baby peas, or rehydrated freeze dried peas

1/3 C. kalamata olives, pitted and halved

3 sun-dried tomatoes (oil-packed or reconstituted dried), cut into thin strips

2 tsp. capers, drained

3 T. olive oil

2 T. lemon juice

1 tsp. agave nectar

1 or 2 garlic cloves, pressed

1 tsp. dried basil

1/2 tsp. dried oregano

Salt and ground black pepper

 

Optional additions: halved cherry or grape tomatoes, minced red onion, chopped scallions, chopped celery, grated carrot, leftover cooked or steamed veggies such as broccoli or green beans, chopped fresh parsley or basil

Cook the pasta in a pot of boiling salted water until they are al dente. Drain and run under cold water, then drain again and transfer to a large bowl. Add the beans, artichokes, bell peppers, peas, olives, sun-dried tomatoes, and capers. Toss gently to combine. Set aside. In a small bowl, combine the olive oil, lemon juice, agave, garlic, basil, oregano, and salt and pepper to taste. Stir well to break up and distribute the garlic. Pour the dressing over the pasta salad. Add any optional add-ins and toss to combine. Taste and adjust the seasonings, if needed