Nanna’s Hearty Pasta Salad

  • Yield: 6 to 8 servings
  • Prep: 10 minutes
  • Cook: 8 to 10 minutes to cook pasta


8ounces short cut pasta such as penne or rotini
1/2can garbanzo beans, drained and rinsed
1cup mozarella pearls or mozarella, diced
1 jarsmall artichoke quarters in marinade, reserve marinade liguid
1 smallcan California black olives, sliced
1/2cup sun dried cherry tomatoes chopped
1/2cup red bell pepper, diced
1cup salami and/or ham cubed into bite sized papers
1/4cup reserved artichoke marinade liquid
juicesmall 1/2 lemon
1/2cup extra virgin olive oil
1/2teaspoon salt
1/2teaspoon garlic powder
1/2teaspoon black pepper


  1. Cook pasta according to package directions.  Drain and allow to cool.  In large bowl mix together cooled pasta, garbanzo beans, mozarella, artichoke quarters, California black olive, sun dried cherry tomatoes, red bell pepper, and salami and/or ham.  In small bowl, mix the reserved artichoke marinade liquid, olive oil, lemon juice, salt, garlic powder and black pepper to create a vinegarette.  Pour vinegarette into the large bowl and mix well.  May be served cold or at room temperature.