Lunch · 25 min · italian

Artichoke & Sun-Dried Tomato Pasta Salad

✓ USDA-verified nutrition data

Ingredients

• 6 oz Penne
• 1 cup Artichoke hearts
• 1/3 cup Sun-dried tomatoes
• 1/4 cup Parmesan
• 1/4 cup Basil
• 3 tbsp Italian dressing

Steps

1. Cook the penne in well-salted boiling water until al dente; drain and rinse cool.
2. Quarter the artichoke hearts and slice the sun-dried tomatoes into strips.
3. Whisk or shake the Italian dressing if it's separated.
4. Toss the cooled pasta with the artichokes, sun-dried tomatoes, and dressing.
5. Fold in the grated parmesan.
6. Refrigerate 20 minutes so the pasta absorbs the dressing.
7. Toss again, top with torn basil, and serve.

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