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Arugula and Artichoke Pasta Salad (gluten-free)

Ingredients

Pasta Salad

  • 1 bag bag of Trader Joe's organic red lentil pasta  (approx. 4.5 cups of lentil pasta, dry)
  • 1 bag Trader Joe's organic arugula
  • 1 15oz can organic, low-sodium garbanzo beans
  • 1 15oz can artichoke hearts
  • 2 petite organic cucumbers (skin on)
  • 2 large organic carrots (skin on)
  • 1/2 cup smokey, sun-dried tomatoes
  • 1/2 cup fresh basil leaves
  • 1/4 cup goat cheese

Dressings

  • 1/4 cup capers
  • 1 shallot
  • 3 tbsp apple cider vinegar
  • 3 tbsp dijon mustard
  • 1/4 cup olive oil
  • 2 tbsp minced garlic  (I used pre-minced, jarred garlic)
  • juice of 1 lemon

Instructions

  • Cook your pasta according to the package's instructions (mine took 5-6 minutes).
  • Add your arugula, rinsed garbanzo beans, chopped artichokes, sliced cucumbers, julienned carrots, basil, and sun-dried tomatoes to a large mixing bowl.
  • Make your dressing: in a small bowl, add your olive oil, dijon mustard, lemon juice, apple cider vinegar, minced garlic, thinly sliced shallot, and capers. Whisk. Add more olive oil if you'd like.
  • Add your cooled pasta to the salad base. Evenly mix all ingredients together.
  • Pour your homemade dressing into the large mixing bowl and evenly coat your veggies and pasta. Sprinkle your goat cheese on top and serve.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.