Mediterranean Pasta Salad with Sun Dried Tomatoes
Make a big batch of this Mediterranean Pasta Salad with Dried Tomatoes to enjoy for picnics, barbecues, or for meal prep lunch all week long.
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Cooking tools:
- Mason jar
- Colander
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Peeler
- Tongs
Ingredients
- 2 boneless skinless chicken breasts (cooked and cut into bite-sized pieces)
- 8 oz Rotini (preferably legume based)
- 1 cup sun-dried tomatoes packed in olive oil (julienned)
- 1, 14 oz can of artichoke hearts (cut in half)
- 2 cups arugula
- ½ cup kalamata olives (cut in half)
- Fresh basil
- Shaved parmesan cheese
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 clove of garlic (minced)
- 1 teaspoon dried oregano
- Salt
- pepper
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