Pasta Salad with Sun-Dried Tomatoes and Artichokes
User Reviews
5.0
42 reviews
Excellent
Pasta Salad with Sun-Dried Tomatoes and Artichokes
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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.
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Ingredients
- 1 pound bow tie pasta or any bite size pasta you like
- 8 ounces mozzarella balls halved, or cubed block mozzarella
- 1/2 cup Gaeta olives pitted and sliced, sub Kalamata
- 2 ounce can artichoke hearts drained and quartered
- 1 ounce jar sun-dried tomatoes drained, sliced
- 1/2 cup chopped Italian flat-leaf parsley
For the Italian dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup sun dried tomato oil use extra virgin to make up the difference
- 2 teaspoons Dijon mustard
- 1/4 cup grated Pecorino Romano
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 2 cloves garlic paste
- salt and pepper to taste
Instructions
For the Italian dressing
- 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.
For the salad
- 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!
Notes
- The sun-dried tomato oil is great for the dressing. Use extra virgin olive oil to make up the difference if required.
- Chilling the pasta salad for a few hours before serving really amps up the flavor.
- Any pasta salad can be rejuvenated by mixing in a bit more oil and vinegar right before serving.
- Leftovers can be saved for up to 3 days.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
42.4g
(14%)
Protein
18.6g
(37%)
Fat
26.9g
(41%)
Saturated Fat
6.6g
(33%)
Cholesterol
59mg
(20%)
Sodium
704mg
(29%)
Potassium
113mg
(3%)
Fiber
5g
(20%)
Sugar
4.5g
(9%)
Calcium
88mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 42.4g | 14% |
| Protein | 18.6g | 37% |
| Fat | 26.9g | 41% |
| Saturated Fat | 6.6g | 33% |
| Cholesterol | 59mg | 20% |
| Sodium | 704mg | 29% |
| Potassium | 113mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 4.5g | 9% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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