This no-mayo summer pasta salad with tomatoes, artichokes, and arugula gets even better as it sits – making it perfect for picnics and light dinners.
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, sliced into thin half-moons
- 4 medium garlic cloves, minced
- Pinch of red pepper flakes
- 2 cups cherry tomatoes, halved
- 1/4 teaspoon fine sea salt, plus more to taste
- One 15-ounce can chickpeas, drained and rinsed
- 8 ounces short pasta, like shells, orecchiette, or gemelli
- 3 packed cups arugula
- 1 cup roughly chopped marinated artichokes
- Freshly ground black pepper, to taste
- Bring a large pot of generously salted water to a boil for the pasta.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until lightly browned, about 5 minutes.
- Add the garlic and pepper flakes and cook for 30 seconds more, until fragrant. Add the tomatoes and salt, and cook until the tomatoes soften and start to get juicy, 3 to 5 minutes. Using the back of a wooden spatula, lightly press on the tomatoes to break them up a little. Lastly, stir in the chickpeas and cook for 2 to 3 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- Combine the pasta with the tomato-chickpea mixture, along with the arugula, artichokes, and lots of black pepper. Taste and adjust the seasonings, if needed.
- Serving Size: 1/4 of the recipe
- Calories: 460
Keywords: vegan, pasta, salad, tomatoes, artichokes