Tortellini and Chickpea Pasta Salad

• portionen: 4 servings
• aktive zeit: 30 minutes
• gesamtzeit: 45 minutes

Zutaten

1/4 cup olive oil

2 tablespoons balsamic vinegar

Juice of 1 lemon (about 3 tablespoons)

1 garlic clove, finely minced or grated

1 1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon red pepper flakes (optional)

9 ounces gluten-free tortellini, cooked according to package instructions

2 ounces arugula (about 3 cups)

15 ounces quartered artichoke hearts, drained and rinsed

15 ounces chickpeas, drained and rinsed

1 pint cherry tomatoes, halved (about 1 1/2 cups)

1 English cucumber, small dice

2 ounces pitted Kalamata olives (about 1/2 cup)

2 ounces basil, roughly chopped (about 1 cup)

8 ounces mozzarella cheese, diced into small cubes

Anweisungen

Make the dressing: Add the oil, vinegar, lemon juice, garlic, oregano, salt, black pepper, and red pepper flakes to a small bowl or jar. Whisk or shake vigorously for about 30 seconds to combine. Set aside.

Add the cooked tortellini, arugula, chickpeas, cherry tomatoes, cucumber, olives, basil, and mozzarella cheese to a large bowl. Pour the dressing on top and toss to evenly coat.

Chill for at least 20 minutes, or until serving.