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Walla, Walla, WA | 509-529-7537

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Green Olive Pasta Salad


For the pasta salad:

1 lb pasta whole-wheat, gluten-free, or regular
1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped
1 15 oz jar quartered artichoke hearts, drained
1 cup pitted green olives drained and cut in half
4 cups arugula
1 cup shredded Parmesan cheese

For the dressing:

1/3 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey
2 cloves garlic minced
Salt and pepper to taste


1. Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour pasta into a large bowl.

2. Add the sun dried tomatoes, artichokes, olives, arugula, and Parmesan cheese. Stir.

3. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, garlic, salt, and pepper.

4. Drizzle dressing over the pasta salad and toss until salad is well coated. Serve.