Antioxidant-Packed Antipasto Salad - alive magazine
This pasta is perfect to prepare and pack for lunch, whether that is at the office, out on a trail, or simply at home. Increase its protein content by adding…
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Colander
- Pot
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Can opener
- Serving bowl
Ingredients
- 8 ounces chickpea pasta
- 1/4 cup olive oil
- 2 tablespoons sliced shallot
- 2 small cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups baby kale
- 1/4 cup julienned sun-dried tomatoes, packed in olive oil
- 20 pitted kalamata olives, halved
- 2 ounces marinated mushrooms, halved
- 1 can (14 ounces) quartered artichoke hearts, drained
- 2 ounces jarred roasted red peppers, drained and chopped
- Zest from 1 medium fresh lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh basil, minced
- 1/4 cup chopped walnuts
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