Artichoke and Sun-Dried Tomato Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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 |
Directions:
1. Preheat oven to 350°F. 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.
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