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SALAD:Tri-Color Pasta Salad with Artichoke Hea

Source of Recipe

magnolia lane at rc and Emma/cherubsmummy/EDC


List of Ingredients

2 tablespoons olive oil
2 tablespoons white wine vinegar
1 small garlic clove, halved
12 oz tricolour pasta spirals
1 tablespoon olive oil (extra)
3/4 cup sundried tomatoes in oil, drained
1/2 cup pitted black olives
3.5 oz parmesan cheese
1 cup quartered artichoke hearts
1/2 cup shredded fresh basil leaves


Recipe

1. Combine olive oil, vinegar and garlic in a small screw top jar. Shake well to mix and allow to stand for an hour.

2. Bring a large pan of water to the boil. Slowly add the pasta spirals and cook until just tender. Drain and toss with extra olive oil while still hot. Allow to cool completely.

3. Cut sundried tomatoes into fine strips and cut olives in half. Cut parmesan cheese into paper thin slices.

4. Place pasta, tomato, olives, cheese, artichokes and basil in a large serving bowl. Remove garlic and pour dressing over. Toss gently.