Penne Pasta and Artichoke Salad

This makes a pretty and delicious luncheon salad, especially when served on a bed of shredded romaine lettuce. See note at the end of preparation if you prefer a zesty dressing.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 8  ounces penne pasta, cooked, drained, & cooled under running water
• 3  tablespoons olive oil
• 1  teaspoon Dijon mustard
• 1⁄4 cup  chopped fresh parsley
• 2  garlic cloves, minced
• 2  teaspoons dried oregano
• 1⁄2 teaspoon black pepper
• 2  tomatoes, diced
• 4  green onions, trimmed & chopped
• 1 (15 ounce) can garbanzo beans, drained & rinsed
• 1 (14 ounce) can artichoke hearts, rinsed & coarsley chopped (NOT marinated)

Directions

1. Toss all ingredients together, cover and chill for about an hour before serving.
2. NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.