Artichoke and Pasta Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
From Cooking Light magazine. I LOVE cold salads in the summertime. This one is exceptional. I often use the artichokes hearts in the jar with olive oil and spices already in it. You may need to adjust for that unless using the plain hearts. Ingredients:
1 (14 ounce) can artichoke hearts, drained and divided |
1 tablespoon olive oil |
1 tablespoon water |
1 tablespoon lemon juice |
1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon black pepper |
1 clove garlic, minced |
3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta) |
2 cups thinly sliced spinach |
1 cup chopped seeded tomato |
1/4 cup crumbled feta cheese (one ounce) |
Directions:
1. Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
2. Chop the remaining artichoke hearts.
3. Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
4. Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
5. Cover and chill 2 hours.
6. Sprinkle with feta cheese.
7. Yields six servings (one cup each).
|
|