Ingredients
Salad
- 8 ounces ditalini, small shells, or any small pasta shape, cooked and fully cooled
- 3 small seedless cucumbers, small diced
- 4 ounces feta cheese, small diced
- 1 (15 ounces ) can garbanzo beans, drained and rinsed
- ½ cup roughly chopped marinated artichoke hearts
- ½ cup sliced castelvetrano olives
- ½ cup chopped oil-packed sun-dried tomatoes
- ¼ cup chopped fresh dill
- ⅓ cup chopped fresh parsley
- 3 scallions, tops and bottoms thinly sliced
Dressing
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 3 tablespoon red wine vinegar
- Zest of one lemon
- 2 tablespoons lemon juice
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
Instructions
- Add the pasta, cucumbers, feta, garbanzo beans, artichokes, olives, sun-dried tomatoes, dill, parsley, and scallions to a large bowl. Set aside.
- In a small bowl whisk, honey, dijon, vinegar, lemon zest, lemon juice, olive oil, salt and pepper until combined.
- Pour the dressing over the salad and toss to combine.
- Taste the salad and add additional salt and pepper if desired. Enjoy!
- This can be made a day ahead and stored in the fridge! Toss and season with more salt, pepper, olive oil, and/or vinegar if needed before serving.
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