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+ servings
I make this pasta salad a lot.  We’ll have it for lunch or dinner.  It stands alone well when you load it up with veggies and beans but it can also be a side salad.  It’s also nice to make it ahead and take it to a pot luck, BBQ or party to share - it’s always a winner!
I typically use 100% whole wheat (look at the ingredient list to make sure it’s 100%  whole wheat).  But, there are so many pasta options out there now:  Legume pasta (lentil, black bean and chickpea), brown rice pasta, and even cauliflower pasta.  All nutrient dense and protein packed options to try.
Prep Time 1 hr
Servings 4 people

Ingredients
  

  • 12 ounces pasta penne, fusilli, small shells
  • 1 can artichokes hearts cut into eigths
  • 1 can garbonzo beans (chickpeas) drained and rinsed
  • 1 each red bell pepper chopped
  • 1/2 each red onion chopped
  • 1/2 to 1 cup Kalamata olives
  • 4-5 each pepperoncini peppers chopped
  • 3-4 leaves kale hard stems removed
  • 1 jar greek salad dressing (or Italian)

Instructions
 

  • Cook pasta according to box directions, set aside to cool.
  • Once pasta has cooled add artichoke hearts, chickpeas, peppers, onion, olives, pepperoncini and kale, mix.
  • Add salad dressing - enough to coat the salad and mix.
  • Serve as a main dish or side salad.