Vegan Artichoke Pasta Salad Food
VEGAN ARTICHOKE PASTA SALAD
I was wanting a vegan version of antipasta salad, and dabbled a bit to come up with this. I need sides so when my vegan friends come over they have good choices to choose from that are delicious!
Provided by graniteangel
Categories Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
- In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
- In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
- Shake contents in jar until blended well. Pour over oil mixture over veggies.
- Toss and serve.
Nutrition Facts : Calories 506.9, Fat 13.3, SaturatedFat 1.9, Sodium 937.1, Carbohydrate 83, Fiber 12.5, Sugar 4.2, Protein 16.5
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
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.
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