Artichoke and Pasta Salad
Source of Recipe
Cooking Light
Recipe Introduction
I doubled the feta and added extra garlic and lemon juice. I also added a splash of white wine vinegar and a good amount of kosher salt. And I used about 4x the amount of fresh basil for the dried.
List of Ingredients
1 can artichoke hearts -- (14-ounce) 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 garlic clove -- minced
3 cups cooked radiatore pasta (about 5 ounces uncooked)
2 cups thinly sliced fresh spinach
1 cup chopped seeded tomato
1/4 cup crumbled feta cheese -- (1 ounce)Recipe
Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.
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