Pasta Salad with Sun-Dried Tomatoes and Artichokes
User Reviews
5
Pasta Salad with Sun-Dried Tomatoes and Artichokes
Description
Pasta Salad with Sun-Dried Tomatoes and Artichokes begins with cooking bite-sized pasta until al dente and cooling it down. The cooled pasta is combined with creamy mozzarella, briny olives, tender artichoke quarters, tangy sun-dried tomatoes, and chopped Italian flat-leaf parsley for freshness. The homemade Italian dressing is prepared by emulsifying red wine vinegar, lemon juice, tomato oil (including oil from sun-dried tomatoes), Dijon mustard, grated Pecorino Romano cheese, oregano, crushed red pepper flakes, and garlic paste, seasoned to taste.
Most of the dressing is mixed into the pasta salad to coat it evenly, with extra reserved for serving or future use. Chilling the salad for at least an hour before serving allows the ingredients to meld, balancing tangy, creamy, and herbal flavors. This salad makes a versatile accompaniment to grilled meats or as a standalone dish for a light and flavorful meal.
The recipe advises using extra virgin olive oil to supplement the sun-dried tomato oil if needed. Leftover pasta salad can be refreshed by mixing in additional oil and vinegar before serving and keeps well refrigerated up to three days.
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 artichoke hearts drained and quartered, canned
- 1 ounce sun-dried tomatoes drained, sliced, from jar
- 1/2 cup Italian flat-leaf parsley chopped
For the Italian dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup tomato oil use extra virgin to make up the difference, sun dried
- 2 teaspoons Dijon mustard
- 1/4 cup Pecorino Romano cheese grated
- 2 teaspoons oregano dried
- 1/4 teaspoon red pepper flakes crushed, hot
- 2 cloves garlic paste
- salt to taste
- black 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
- Supplement sun-dried tomato oil with extra virgin olive oil if necessary for the dressing.
- Chill the salad for a few hours to enhance the flavor meld.
- Refresh leftovers by stirring in a little more oil and vinegar before serving.
- Store leftover salad in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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