Penne Pasta And Artichoke Salad Recipes

PENNE PASTA AND ARTICHOKE SALAD

Penne Pasta and Artichoke Salad image

This makes a pretty and delicious luncheon salad, especially when served on a bed of shredded romaine lettuce. See note at the end of preparation if you prefer a zesty dressing.

Provided by Linorama

Categories Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces penne pasta, cooked, drained, & cooled under running water
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 cup chopped fresh parsley
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon black pepper
2 tomatoes, diced
4 green onions, trimmed & chopped
1 (15 ounce) can garbanzo beans, drained & rinsed
1 (14 ounce) can artichoke hearts, rinsed & coarsley chopped (NOT marinated)

Steps:

Toss all ingredients together, cover and chill for about an hour before serving.
NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.

Nutrition Facts : Calories 491.6, Fat 13, SaturatedFat 1.8, Sodium 670.3, Carbohydrate 85.2, Fiber 17.9, Sugar 3, Protein 14.1

SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY

Spinach Artichoke Penne Pasta Recipe by Tasty image

Here's what you need: olive oil, spinach, artichoke heart, cream cheese, garlic powder, salt, pepper, milk, penne pasta

Provided by Tasty

Categories Dinner

Yield 3 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
5 oz spinach
1 cup artichoke heart, drained
16 oz cream cheese, softened
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups milk
4 cups penne pasta, cooked

Steps:

Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
Add cream cheese until melted, stirring until there are no lumps.
Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
Add pasta and mix until pasta is evenly coated.
Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
Enjoy!

Nutrition Facts : Calories 1589 calories, Carbohydrate 190 grams, Fat 71 grams, Fiber 11 grams, Protein 46 grams, Sugar 20 grams

PENNE WITH TOMATOES, PESTO AND ARTICHOKES

Penne with Tomatoes, Pesto and Artichokes image

Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1/2 cup purchased pesto
12 ounces penne pasta, freshly cooked
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

TUNA & ARTICHOKE PASTA SALAD

Tuna & Artichoke Pasta Salad image

I have been making this light, tangy pasta salad ever since I was at the University of Wyoming in the late 1980s. Made with pantry ingredients, it's quick and easy. A nice lunch or summertime dinner with fresh fruit or hearty bread. Sometimes I add halved cherry or grape tomatoes for a little sweetness. Leftovers are just as good! (Prep time does not include cooking time for pasta.)

Provided by wyogirl2008

Categories Low Cholesterol

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 teaspoon olive oil
1 -2 tablespoon fresh lemon juice, to taste
2 minced garlic cloves
1 tablespoon capers
1 (5 ounce) can tuna, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained and coarsley chopped
2 tablespoons fresh parsley
2 cups cooked spiral shaped pasta (I use multi-grain or whole wheat)
salt, to taste
fresh ground black pepper, to taste

Steps:

Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
In a separate bowl, combine tuna, olives, artickokes and parsley.
Gently stir in cooked pasta, drizzle with dressing and toss.
Add salt and pepper and chill briefly if desired.
Divide into 2 bowls and enjoy!

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