Ingredients
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain and rinse under cold running water for 2 minutes to stop cooking. Transfer to a large serving bowl.
Assemble the Salad
- Add the sun dried tomatoes, mozzarella pearls, chopped spinach, garbanzo beans, artichoke hearts, and shaved Parmesan to the bowl with the pasta. Toss gently to combine.
Make the Dressing
- Pour the reserved oil from the sun dried tomato jar into a measuring cup. Add enough olive oil to total 1/2 cup. Return this mixture to the sun dried tomato jar (or a small bowl). Add the beef broth, red wine vinegar, Dijon mustard, dried oregano, dried thyme, a generous pinch of salt, and a few grinds of black pepper.
- Secure the lid on the jar and shake vigorously until the dressing is emulsified, about 30 seconds.
Finish and Serve
- Drizzle the dressing over the salad and toss well to coat everything evenly. Garnish with fresh parsley and serve immediately or refrigerate until ready.
Nutrition
Notes
For a vegetarian version, replace beef broth with vegetable broth. This salad keeps well in the fridge for up to 2 days, but add a splash of olive oil before serving if it seems dry. You can substitute canned cannellini beans for garbanzo beans. To make ahead, prepare the salad and dressing separately, then combine just before serving. Avoid overcooking the pasta as it will continue to absorb dressing. Serve chilled or at room temperature; it's perfect for picnics and potlucks.