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Lemony Pasta Salad with Artichokes and Chickpeas
Prep Time
10 mins
Cook Time
5 mins
Chill Time
1 hr
Total Time
15 mins
This vegetarian pasta salad comes together quickly but that speed doesn't mean it's lacking flavor. It's full of flavor from lemony dressing and the vegetables and cheese. You'll be cooked on this Lemony Pasta Salad with Artichokes and Chickpeas.
Course: Side Dish
Cuisine: American
Keyword: Artichokes, Chick Peas, Pasta Salad
Servings: 12 people
For the Pasta Salad
  • 1 pound of cooked penne pasta cooled
  • 12 ounce jar of quartered marinated artichoke hearts drained
  • 15.5 ounce can of chickpeas drained
  • 1 English cucumber halved length wise, then sliced into 1/8" thick half moons
  • 1 Pint grape tomatoes halved
  • 8 ounces of marinated mozzarella cheese balls quartered
For the Dressing
  • zest of 2 lemons
  • 1/4 Cup lemon juice
  • 2 cloves garlic minced
  • the oil marinade from the cheese
  1. In a large mixing bowl, combine the pasta, artichokes, chick peas, cucumber, and tomato.
  2. Combine the ingredients for the dressing.
  3. Pour the dressing over the pasta and vegetables.
  4. Gently fold in the cheese.
  5. Chill for at least 1 hour before serving.