Ingredients

The following ingredients have 4 Servings
  • 1 lb farfalle pasta (cooked al dente)
  • 1 jar (8.5 ounces) sun-dried tomatoes in oil (drained and roughly chopped)
  • 2 jars (7 ounces) marinated artichoke hearts, drained and roughly chopped (drained and roughly chopped)
  • 1 container 8 ounces feta cheese crumbles
  • 1 can (15 ounces) garbanzo beans (also known as chickpeas)
  • 2 cups cherry tomatoes (halved)
  • 3 cups baby arugula
  • 1/4 cup roughly chopped fresh basil
  • 1/2 cup extra virgin olive oil
  • Juice from one large lemon
  • 1 tablespoon sugar
  • Salt and pepper to taste

Instruction

  • In a large bowl, add the cooked pasta, sun-dried tomatoes, artichoke hearts, feta cheese, garbanzo beans, cherry tomatoes, arugula, and fresh basil.
  • In a small bowl, whisk together the extra virgin olive oil, lemon juice, sugar, salt, and pepper.
  • Gently toss all of the ingredients together to combine. Add more oil, salt, or pepper, if desired.