Ingredients
| 450 g | Italpasta large shells cooked and drained |
| ½ cup (125 mL) | olive oil |
| ¼ cup (60 mL) | Parmesan cheese |
| 1/3 cup (80 mL) | red wine vinegar |
| 1 tbsp (15 mL) | Dijon mustard |
| 2 cloves | garlic minced |
| 1 tsp (5 mL) | dried oregano leaves |
| 1 tsp (5 mL) | salt |
| ½ tsp (2 mL) | freshly ground pepper |
| ⅓ cup (80 mL) | finely chopped fresh basil |
| 4 cups (1L) | baby arugula |
| 1 cup (250 mL) | halved cocktail bocconcini |
| 1 cup (250 mL) | halved cherry tomatoes |
| 2 jars (170 mL) | marinated artichoke hearts, drained |
| ½ | red onion, thinly sliced |
| ½ cup (125 mL) | pitted and halved black olives |
| ½ cup (125 mL) | pitted and halved green olives |
| ¼ cup (60 mL) | finely chopped sundried tomatoes |
| ½ red onion | thinly sliced |
| 1 can (19 ounce) | canned cannellini beans, rinsed and drained |
Steps
- Whisk olive oil with Parmesan, vinegar, mustard, garlic, oregano, salt and pepper until blended. Stir in basil. Toss pasta with dressing. Stir in arugula, bocconcini, cherry tomatoes, artichokes, red onion, olives, sundried tomatoes, salami and cannellini beans.
Nutritional Information
Calories per 1/12 recipe 368, Fat 12 g, Cholesterol 9 mg, Sodium 687 mg, Carbohydrates 48 g, Fibre 4.5 g, Sugar 6 g, Protein 16 g