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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a recipe I got from a friend of my mother's. It is a very light and tasty variation on standard pasta salad. The pine nuts add a rich hearty flavor. The recipe is very versatile; you can add more veggies or remove them and it would still be delicious. This is the variation I like best. Ingredients:
1 1/2 ounces unroasted pine nuts (can get at most grocery stores or organic markets) |
1 (8 ounce) bag small shell pasta |
1 (14 ounce) can water-packed artichoke hearts |
1 (2 1/4 ounce) can sliced black olives |
20 grape tomatoes, halved |
3 tablespoons extra virgin olive oil |
salt |
pepper |
Directions:
1. Cook the pasta shells until done to desired firmness.
2. Drain pasta, running under cold water until pasta is cool.
3. Slice 4 or 5 artichoke hearts into small pieces.
4. Slice the grape tomatoes in halves (or smaller if desired).
5. Add pasta, olives (drained), artichoke hearts, and tomatoes into a large bowl.
6. Slowly mix in 3 tablespoons of olive oil. Mix thoroughly.
7. Add salt and pepper to taste.
8. Refrigerate for about 2 hours until cold.
9. Serve!
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