This penne salad is great warm, at room temperature, or cold which makes it so very versatile and great for advanced preparation. By adding some bell pepper, chickpeas, cherry or grape tomatoes, kalamata olives and baby arugula, it is a satisfying meal or side dish. For best results, soak fresh chickpeas overnight.
Following are the steps in creating this wonderful salad:
Step 1: Cook one bag of penne pasta and reserve about 1/4 cup of the water
Step 2: Sautee 1 bell pepper cut in to strips with 1 cup of chickpeas and 1 cup of cherry/grape tomatoes
Step 3: After 3 or 4 minutes, add 4 sliced cloves of garlic until lightly browned
Step 4: Add the olives and cooked pasta with about 1/4 cup of liquid from the pasta for 1 minute then remove from heat
Step 5: Add the arugula until it wilts
Season throughout with salt and pepper to your taste
Step 6: Make the dressing in a mason jar:
Grate one lemon
Squeeze half a lemon
Add 1 T Dijon mustard
Add 1 T Maple syrup (REAL maple syrup)
Minced herbs of choice
Salt and pepper
Step 7 - Last Step
Serve the pasta
Top with crumbled feta cheese
Dress the salad
and finito - Enjoy!
