Pantry Pasta Salad

Ingredients

• 8 ounces pasta bite-sized, choice
• 15 1/2 ounces cannellini beans or chickpeas, drained
• 6 ounces marinated artichoke hearts drained
• 6 ounces roasted red bell peppers
• 1/2 cup peas thawed frozen baby
• 1/3 cup Kalamata olives pitted and halved
• 3 dried tomatoes sun-, oil-packed or reconstituted dried, cut into thin strips
• 2 teaspoons capers drained
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon agave nectar
• 2 garlic cloves pressed
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and ground black pepper
• cherry tomatoes optional
• red onion optional
• scallions optional
• chopped celery optional
• grated carrot optional
• veggies optional
• fresh parsley optional

Nutrition

• Calories : 740 calories
• Carbohydrate : 123 grams
• Fat : 15 grams
• Fiber : 32 grams
• Protein : 34 grams
• SaturatedFat : 1.5 grams
• Sodium : 800 milligrams
• Sugar : 11 grams