Pasta Salad W/ Artichokes & Sun-Dried Tomatoes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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If you love sun-dried tomatoes and artichokes with pasta, this one is great !! Another one from Summer 2002 Bon Appetit. Ingredients:
1 (20 ounce) package fresh cheese tortellini |
1/2 cup mayonnaise |
1/2 cup olive oil |
1/4 cup red wine vinegar |
1 1/2 teaspoons dijon mustard |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon dried basil |
1 garlic clove, minced |
2 cups chopped celery |
1 (13 3/4 ounce) can water-packed artichoke hearts, drained, chopped |
3/4 cup chopped green onion |
1/2 cup drained sun-dried tomato packed in oil, coarsely chopped |
1/2 cup kalamata olives or 1/2 cup other brine-cured black olives, pitted, coarsely chopped |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Cook pasta until just tender, but still firm to bite.
2. Whisk mayonnaise and next ten ingredients in small bowl until well blended, season with salt& pepper.
3. Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes& olives.
4. Add pasta to vegetable mixture, then Parmesan cheese; toss to blend.
5. Mix in more dressing by 1/4 cupfuls, if desired.
6. Season salad with salt& pepper, serve cold or at room temperature.
7. Pasta salad can be made 1 day ahead.
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