Mediterranean Pasta Salad

Number of Servings: 8


240g artichoke hearts
100g pitted black olives
280g sun-dried tomatoes
20g fresh parsley
70g spring onion
500g wholewheat penne

(the dressing):
1/4tsp Italian herb seasoning
1/4tsp ground black pepper
2tsp dijon mustard
juice of 1 lemon
1tbsp extra virgin olive oil

1. Coarsely chop all veggies and put them all in a big bowl.

2. Cook pasta according to package instructions.

3. While the pasta is cooking, make the dressing.

4. Drain and transfer the cooked pasta to the big bowl of veggies.

5. Pour over the dressing.  Mix well.  Refrigerate for hours before serving.


  1. but the thing is — i really hate parsley! would there be any alternatives? :)

  2. You can use cilantro instead, or just simply skip this ingredient :)