Pasta Salad with Artichokes, Garbanzos and Sun-Dried Tomatoes

 

12 oz. Rotini or other pasta shape

15.5 oz. can Garbanzo Beans, drained

¼ C. plus 1 tsp. EVOO

2 tsp. Lemon Juice

1 tsp. dried Tarragon

Salt & Pepper

6 oz. Can Marinated Artichoke Hearts, drained

3-4 Sun Dried Tomatoes, rehydrated and cut into thin strips

 

Cook pasta according to package directions until al dente, about 8-10 minutes. If you plan to salvage the extra water to water plants, do not salt the pasta water. Drain beans into a colander, leaving beans, drain pasta into same colander to allow pasta water to rinse beans. Transfer pasta and chickpeas to a large bowl, toss with 1 tsp. oil; set aside. In small bowl combine lemon juice, tarragon, and salt and pepper to taste. Whisk in olive oil until blended and pour over pasta. Add artichokes and tomatoes and toss to combine.