MEDITERRANEAN PASTA SALAD
A simple Mediterranean pasta salad loaded with fresh arugula, sun-dried tomatoes, marinated artichoke hearts, pine nuts, kalamata olives, basil pesto and so much more! It's a copy-cat recipe for Cafe Express's Pasta Amore and let me just say it's actually BETTER!
Provided by Marzia
Categories 30 Minute Meals
Time 25m
Number Of Ingredients 14
Steps:
- SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
- In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
- DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you're ready to serve the salad.
- ASSEMBLY: When you're ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.
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 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
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
DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA
Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)
Provided by Little Red Bug
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil pasta according to directions.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add onions and garlic. Cook until softened.
- Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
- Stir in heavy cream.
- Let this simmer for five minutes.
- Pour over cooked al dente pasta.
Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4
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