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Artichoke and Olive Pasta Salad

June 11, 2013

This is a good summer and potluck recipe. It is easily halved or doubled to accommodate more stomachs. You can also modify to include your favorite veggies. I’ve recently become a fan of artichoke so like this version.
Artichoke pasta
Difficulty: Easy
Prep Time: 30 min
Cook Time: 10 min
Total Time: 40 min
Yield: 8-10 servings
Taste: Good

1 pound dried pasta, tri-color rotini, bowties, or penne
1 jars (13.75 oz) artichoke hearts quartered
1 small jar green olives
1/2 small can sliced black olives
1/2 large red onion
1 carton cherry tomatoes
1/4 cup dijon mustard
2 tbs balsamic vinegar
juice of half a lemon
1.5 tbs Italian seasoning
1/2 cup olive oil
1/4 cup parmesan cheese, grated
freshly ground black pepper and salt, to taste
1) In a large pot of salted boiling water, drizzle 1 tablespoon olive oil. Slowly add contents of boxes of pasta, and cook per box instructions.
2) While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives. Slice green olives. Place the vegetables in a large non-plastic bowl. Slice the onions into strips and add to bowl. Cut cherry tomatoes in half and add to bowl. Toss all ingredients in the bowl. Set aside.
3) Make the dressing in a small bowl by combining the mustard, vinegar and lemon juice. Add the Italian seasoning and black pepper, and stir. Drizzle the olive oil in slowly, while vigorously whisking to incorporate it into the mixture. Set aside.
4) Drain the pasta and run under cold water to stop cooking. Add pasta to the bowl of vegetables and mix. Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix. Refrigerate until ready to serve. Let salad come to room temperature before serving.



From → Side Dish

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