Ingredients
- 3 Onuces Whole Wheat Farfalle Cooked Al Dente
- 1 6 ounce Jar Marinated Artichoke Hearts Drained and rinsed
- 1 Cup Colored Bell Peppers Sliced
- 1 Cup Colored Mini tomatoes
- 1 Cup Red Onion
- 1 Cup Garbanzo Beans Drained and rinsed
- 6 Ounces Grilled Chicken Breast Cut into bite sized pieces
- 2 Tblsp. Sicilian Olives Sliced
- 1 Romaine Heart Torn into bite size pieces
- 1 Tblsp. Shredded Romano Cheese For topping
Dressing
- 2 Tblsp. Balsamic Vinegar
- 1 Tblsp. Fresh Herbs Finely choopped
- 2 Cloves Garlic Minced
- 1/2 Tsp. Anchovy Paste Or to taste
- 2 Tblsp. Olive Oil
- Salt & Pepper To taste
Servings:
Instructions
- Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
- Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
- Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
- Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
- Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
- Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
- When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.
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