Ingredients
Method
Cook Pasta
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain the pasta and rinse under cold running water for a couple minutes to cool it down. Transfer to a large serving bowl.
Assemble Salad
- Add the sun dried tomatoes, mozzarella pearls, chopped spinach, drained garbanzo beans, drained artichoke hearts, and shaved Parmesan to the bowl with the pasta. Toss gently to combine.
Make Dressing
- Pour the reserved oil from the sun dried tomatoes into a measuring cup. Add enough olive oil to reach 1/2 cup total. Pour the oil mixture back into the empty sun dried tomato jar, then add the beef broth, red wine vinegar, Dijon mustard, dried oregano, dried thyme, and a generous pinch of salt and pepper.
Emulsify Dressing
- Secure the lid on the jar and shake vigorously until the dressing is well emulsified and combined.
Dress and Serve
- Drizzle the dressing over the pasta salad and toss everything together until evenly coated.
Garnish
- Sprinkle with the fresh chopped parsley, give it a final stir, and serve immediately or refrigerate until ready.
Nutrition
Notes
For a lighter dressing, substitute the beef broth with vegetable broth or water. If you don't have a jar with a lid, whisk the dressing in a bowl. This salad tastes even better after resting in the fridge for an hour. Store leftovers in an airtight container for up to 3 days. Avoid overcooking the pasta to keep it from becoming mushy. Add a squeeze of fresh lemon juice for extra brightness. Serve chilled or at room temperature.