Sun Dried Tomato Pasta Salad (Print Version)

# Ingredients:

→ Salad

01 - 450g bow tie pasta
02 - 225g oil packed julienne cut sun dried tomatoes
03 - 225g fresh mozzarella pearls
04 - 2 cups fresh chopped baby spinach
05 - 425g garbanzo beans (chickpeas), drained
06 - 425g quartered artichoke hearts, drained
07 - 1 cup shaved Parmesan cheese
08 - 1 tablespoon fresh chopped parsley

→ Dressing

09 - 120ml olive oil (use leftover oil from tomatoes + enough olive oil to make 120ml total)
10 - 80ml red wine vinegar
11 - 1/2 teaspoon Dijon mustard
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - Kosher salt to taste
15 - Fresh cracked pepper to taste

# Instructions:

01 - Cook pasta according to package directions until al dente. Strain and rinse under cold water for 2 minutes. Transfer to a large serving bowl.
02 - Add sun dried tomatoes, mozzarella pearls, chopped spinach, drained garbanzo beans, artichoke hearts, and Parmesan to the serving bowl. Mix to combine all ingredients evenly.
03 - Add oil from sun dried tomatoes to a measuring cup. Add additional olive oil until you have a total of 120ml oil. Pour oil back into the sun dried tomato jar along with red wine vinegar, Dijon mustard, oregano, thyme, and a large pinch of salt and pepper.
04 - Shake the jar vigorously until dressing is well emulsified.
05 - Drizzle salad with prepared dressing and toss gently to coat ingredients evenly.
06 - Garnish with fresh chopped parsley before serving.

# Notes:

01 - This pasta salad can be prepared ahead and refrigerated for up to 2 days.
02 - For best flavor, allow salad to come to room temperature before serving if refrigerated.

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