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Ingredients
4 servings
8 ozannelini pasta
or desired shape, cooked and fully cooled
3seedless cucumbers
small, small diced
4 ozfeta cheese
crumbled
1 x 15 ozcan garbanzo beans
drained and rinsed
½ cupmarinated artichoke hearts
chopped
½ cupgreen castelvetrano olives
sliced
½ cupsundried tomatoes
sliced
¼ cupdill
chopped
¼ cupparsley
chopped
3scallions
tops and bottoms thinly sliced
1 Tbsphoney
1 tspdijon mustard
3 Tbspred wine vinegar
1zest of lemon
2 Tbsplemon juice
½ cupolive oil
½ tspkosher salt
½ tspfresh black pepper
Instructions
Step 1
Add pasta, cucumbers, feta, garbanzo beans, artichokes, olives, sundried tomatoes, dill, parsley, and scallions to a large bowl. Set aside.
Step 2
In a small bowl whisk, honey, dijon, vinegar, lemon zest, lemon juice, olive oil, salt and pepper until combined.
Step 3
Pour dressing over the salad and toss to combine.
Step 4
Taste the salad and add additional salt and pepper if desired. Enjoy!
Step 5
This can be made 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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