Artichoke And Sun-Dried Tomato Pasta Salad Recipe

Name: Artichoke And Sun-Dried Tomato Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8-oz. boxes frozen artichoke hearts, thawed, patted dry; 1/4 teaspoon crushed red pepper; 4 cloves garlic, thinly sliced; 6 tablespoons olive oil; Salt and pepper; 1 pound rotini pasta; 1 7.5-oz. jar sun-dried tomatoes in oil, drained, thinly sliced, oil reserved; 1/2 small red onion, thinly sliced (about 1/2 cup); 1/3 cup pitted green olives, sliced; 1/4 cup capers, drained and rinsed; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; Zest and 1 Tbsp. juice from 1 lemon; 1/2 cup chopped, loosely packed flat-leaf parsley

Servings: persons

2 8-oz. boxes frozen artichoke hearts, thawed, patted dry
1/4 teaspoon crushed red pepper
4 cloves garlic, thinly sliced
6 tablespoons olive oil
Salt and pepper
1 pound rotini pasta
1 7.5-oz. jar sun-dried tomatoes in oil, drained, thinly sliced, oil reserved
1/2 small red onion, thinly sliced (about 1/2 cup)
1/3 cup pitted green olives, sliced
1/4 cup capers, drained and rinsed
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Zest and 1 Tbsp. juice from 1 lemon
1/2 cup chopped, loosely packed flat-leaf parsley

1
Preheat oven to 350u00b0F. Toss artichokes with crushed red pepper, garlic and 2 Tbsp. olive oil; season with salt and pepper. Place in a single layer on a large baking sheet and bake until garlic is golden and edges of artichokes begin to brown, 20 to 25 minutes, stirring occasionally. Cool slightly.
2
Bring a pot of salted water to a boil. Cook pasta until just tender, about 8 minutes. Rinse under cold water; drain. Transfer to a serving bowl. Toss with tomatoes, onion, olives and artichokes.
3
In a bowl, roughly mash capers with a fork. Stir in vinegar, mustard and lemon zest and juice. Measure 2 Tbsp. oil from sun-dried tomatoes; add to remaining olive oil. Slowly pour oil into vinegar mixture, whisking. Pour over pasta mixture; toss. Stir in parsley. Season with salt and pepper. Serve at room temperature or chilled.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 8-oz. boxes frozen artichoke hearts, thawed, patted dry, 1/4 teaspoon crushed red pepper, 4 cloves garlic, thinly sliced, 6 tablespoons olive oil, and more.

Yes, Artichoke And Sun-Dried Tomato Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke And Sun-Dried Tomato Pasta Salad

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