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Artichoke Pasta Salad

I’ve been trying to clean out my pantry lately, in the same way I cleaned out my freezer a couple months ago. It’s taking a little longer, but over the next few days I’ll share some of the things I found in there and what I made with them.

The question: What to do with a box of rotini, half a bottle of red wine vinegar, and cans of artichoke hearts, kidney beans, and chickpeas? The answer: Make Artichoke Pasta Salad. It’s great for warm-weather lunches.

Artichoke Pasta Salad

Artichoke Pasta Salad

1 1/2 cups cooked rotini
1/3 cup chopped artichoke hearts
1/4 cup kidney beans
1/4 cup chickpeas
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/4 cup tomato, diced
2 oz. mozzarella cheese
1/4 red wine vinegar
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
chopped fresh basil (optional)

  1. Toss cooked, cooled pasta with artichoke hearts, kidney beans, chickpeas, peppers, tomatoes, and cheese.
  2. Drizzle with vinegar and olive oil; sprinkle with salt and pepper; and stir well.
  3. Cover and chill for at least 30 minutes. Garnish with basil. Serves 2.

I don’t know where I got this recipe originally, but I multiplied it by, like, six in order to use up all the cans rather than just parts of them. The vinegar’s a little overpowering at first, but the beans balance it out, and after it chills the flavors mix really well.

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