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    Pasta Salad w/ Artichokes & Blue Cheese


    Source of Recipe


    cookingclub.com

    List of Ingredients




    SALAD
    16 oz. farfalle (bow-tie pasta)
    1 (12-oz.) jar marinated artichoke hearts, drained (reserve marinade), quartered
    1 (7.75-oz.) can hearts of palm, cut into 1/2-inch pieces
    1 (8-oz.) pkg. sliced mushrooms
    1 medium red onion, thinly sliced
    1 medium red bell pepper, chopped
    1 medium yellow bell pepper, chopped
    DRESSING
    1 cup mayonnaise
    1 (8-oz.) container sour cream
    1/4 cup olive oil
    2 tablespoons rice vinegar
    1 tablespoon milk
    1 teaspoon cider vinegar
    Reserved marinade from artichoke hearts
    1 garlic clove, minced
    2 tablespoons chopped fresh dill
    1 teaspoon chopped fresh cilantro
    1 teaspoon chopped fresh rosemary
    6 oz. blue cheese, crumbled
    TOPPING
    1 cup (4 oz.) freshly grated Parmesan cheese
    1 tablespoon freshly ground pepper

    Recipe



    1. Cook pasta according to package directions; drain.
    2. In large bowl, combine cooked pasta and all remaining salad ingredients; toss gently.
    3. In large bowl, combine all dressing ingredients except blue cheese; whisk to blend. Stir in blue cheese. Pour dressing over salad; stir gently to coat. Cover; refrigerate 1 to 2 hours. To serve, sprinkle with Parmesan cheese and pepper.
    12 (1 1/2-cup) servings

 

 

 

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