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Antipasto Pasta




Source of Recipe


seattletimes


List of Ingredients




- ½ cup coarsely chopped sun-dried tomatoes packed in oil, drained
- 2 small shallots, peeled and quartered
- 2 cloves garlic, peeled and halved
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon fresh basil leaves or 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- ½ cup extra virgin olive oil
- 1 cup cleaned and chopped cremini or button mushrooms
- ½ cup coarsely chopped, pitted brine-cured black olives
- ½ cup chopped artichoke hearts
- 12 ounces dry penne pasta
- 1½ cups diced, cooked chicken breast
- 1½ cups seeded, chopped tomatoes
- 1 cup diced fresh mozzarella (optional)



Recipe



1. Purée sun-dried tomatoes, shallots, garlic, vinegar, thyme and basil in a food processor. Season with salt and pepper. With the blade running, slowly add oil and process until smooth.

2. Pour the dressing into a large bowl. Stir in mushrooms, olives and artichoke hearts. Set aside to marinate 30 minutes.

3. Bring a large pot of salted water to boil and cook the penne according to package directions. Drain the pasta in a colander and rinse briefly to cool. Drain again and add to the marinated vegetables. Add chicken, tomatoes and mozzarella, and toss to evenly mix.

Note: The pasta can be served right away, or it can be made up to 2 days in advance, covered and refrigerated. Add tomatoes and cheese just before serving. The salad will be more flavorful if allowed to come to room temperature.