SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS
This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course.
Provided by Amanda Biddle
Categories Lunch Main Course Side Dish
Time 50m
Number Of Ingredients 20
Steps:
- In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
- With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about 3/4 cup of vinaigrette. Set aside.
- Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
- While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
- Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
- Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
- When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.
Nutrition Facts : Calories 706 kcal, Carbohydrate 67 g, Protein 15 g, Fat 42 g, SaturatedFat 6 g, Cholesterol 8 mg, Sodium 757 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
PASTA SALAD W/ ARTICHOKES & SUN-DRIED TOMATOES
If you love sun-dried tomatoes and artichokes with pasta, this one is great !! Another one from Summer 2002 Bon Appetit.
Provided by Luvfood
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta until just tender, but still firm to bite.
- Whisk mayonnaise and next ten ingredients in small bowl until well blended, season with salt& pepper.
- Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes& olives.
- Add pasta to vegetable mixture, then Parmesan cheese; toss to blend.
- Mix in more dressing by 1/4 cupfuls, if desired.
- Season salad with salt& pepper, serve cold or at room temperature.
- Pasta salad can be made 1 day ahead.
Nutrition Facts : Calories 640.2, Fat 36.5, SaturatedFat 8.7, Cholesterol 52.1, Sodium 1012.8, Carbohydrate 62.6, Fiber 7.2, Sugar 4.5, Protein 19.5
PASTA SALAD WITH SUN-DRIED TOMATOES AND ARTICHOKES
Fresh mozzarella, parsley, and Gaeta olives are tossed with the bowtie pasta, sun-dried tomatoes, and artichoke hearts and topped with an incredibly easy vinaigrette.
Provided by James
Categories Salad
Time 30m
Number Of Ingredients 15
Steps:
- Combine all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor, blender, or immersion blender. Taste test the dressing and season with salt and pepper if required.
- Cook pasta in salted water until al dente, then drain and rinse until cool.
- In a large bowl, mix together the pasta, mozzarella, olives, parsley, artichoke hearts, and sun dried tomatoes.
- Pour 3/4 of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
- The pasta salad flavor will taste much better if chilled for at least an hour before serving. Enjoy!
Nutrition Facts : Calories 486 kcal, Fat 26.9 g, SaturatedFat 6.6 g, Cholesterol 59 mg, Sodium 704 mg, Carbohydrate 42.4 g, Fiber 5 g, Sugar 4.5 g, Protein 18.6 g, ServingSize 1 serving
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
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