ARTICHOKE PASTA SALAD
This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing. Cook time is for chilling.
Provided by keen5
Categories Lunch/Snacks
Time 4h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil; add pasta and boil until al dente.
- Drain well and rinse with cold water.
- In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
- Refrigerate for at least 4 hours.
- Before serving, season the pasta dish with salt and pepper to taste.
SPINACH ARTICHOKE PASTA SALAD
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
- Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
PATRICK'S ARTICHOKE PASTA SALAD
This recipe is truly a "scratch" one but, after your culinary efforts, your guests will be mightily pleased to have tasted a pasta salad that is bright, new, and delicious. You will not find this recipe anywhere else because it took me about 6 months to develop it and I have only posted it HERE on Recipezaar! I wanted a pasta salad that used an Italian-based dressing and which packed a LOT of flavor, slightly creamy. Through much research, a few false starts and, blind luck, I got the pasta salad that I wanted. It's fairly easy to put together but it does take some time. It's great for a covered dish or as a side dish to either fried chicken or pork chops. I plan to use it for summer barbecues as well. And, once again, I have to thank Dee514 for her spectacular Italian Spice Blend recipe (Recipe #38293) which I have listed in the directions and which is an integral ingredient. For SAINT PATRICK'S DAY, use all GREEN PASTA (spinach pasta)! I hope you enjoy this pasta salad as much as I do.
Provided by Bone Man
Categories European
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta al dente, drain and place into a large mixing bowl.
- Add the pimientos, artichoke hearts, and black olives.
- In a small mixing bowl, blend the Italian spices, Italian dressing mix, olive oil, vinegar, water and sugar. Then, add the mayonnaise last, especially if using a blender (do not blend mayonnaise for more than 30 seconds). Pour this dressing over the pasta mix.
- Top with the grated parmesan, cover and refrigerate for at least 2 hours prior to serving.
- NOTE: A batch of "Italian Spices" can be made by blending the following (Dee514's recipe): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon crushed red pepper flakes.
Nutrition Facts : Calories 175.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 2.4, Sodium 214.2, Carbohydrate 27.2, Fiber 2.9, Sugar 1.7, Protein 5.5
ARTICHOKE PASTA SALAD
Steps:
- In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
- In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
ITALIAN PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
- Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
- Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.
QUICK ARTICHOKE PASTA SALAD
This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
Provided by Maryanne
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 4h20m
Yield 5
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
- In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 23.8 g, Fat 5.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 389.8 mg, Sugar 0.7 g
ARTICHOKE PASTA SALAD
This light Artichoke Pasta Salad makes a perfect portable lunchtime meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms. Add garlic paste to a small bowl, along with mayonnaise, mustard, lemon zest and juice, and artichoke marinade; whisk to combine and season with salt and pepper.
- Return pasta to pot, add artichokes and dressing, and toss, adding enough pasta water to create a light sauce that coats pasta; stir in Parmesan and season with salt and pepper. Refrigerate until chilled, 1 hour (or overnight); toss with escarole to serve.
Nutrition Facts : Calories 417 g, Fat 11 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g
TUNA & ARTICHOKE PASTA SALAD
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
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!
ITALIAN ANTIPASTO PASTA SALAD
Get classic Italian antipasto flavors in one bowl of Italian Antipasto Pasta Salad. Artichoke hearts, salami and more make our antipasto pasta salad great!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Toss pasta with artichokes, peppers, olives and salami in large bowl. Add dressing; mix lightly. Cover.
- Refrigerate at least 1 hour.
- Sprinkle with cheese just before serving.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1030 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 3 g, Protein 11 g
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