Ensalada de pasta italiana

Ingredientes

• 11 oz short pasta (I’ve used sea shell pasta)
• 1 x 15oz can chickpeas - drained
• 9 oz cherry tomatoes
• 2 medium Persian / Lebanese cucumbers
• 3.5 oz kalamata or black olives
• 5 oz jarred marinated artichokes
• 2 big handfuls arugula leaves (rocket)
• 2 oz parmesan cheese - grated
• 4 tablespoons extra virgin olive oil
• 4 tablespoons white wine vinegar or 1 whole lemon juiced
• 1 bunch fresh parsley - finely chopped
• Salt and black pepper to taste
• Red pepper flakes (optional)

Preparación

1. 1

   Cook pasta in salted boiling water until al dente (make sure not to overcook the pasta)

2. 2

   While the pasta is cooking, add the Italian salad dressing ingredients to a large salad bowl and whisk together

3. 3

   Chop the cucumber, cherry tomatoes, olives and artichokes into bite sized pieces

4. 4

   When the pasta is finished cooking, drain and let it cool down slightly. Add the pasta straight into the serving bowl and mix into the dressing while it's still warm

5. 5

   Once it has cooled down, add the chopped vegetables, the chickpeas and arugula leaves and toss together. Top with grated parmesan cheese and serve up your Italian Pasta Salad and enjoy!