Nicoise Pasta Salad
List of Ingredients
Prep time: 15 minutes
Cooking time: 10 minutes
Pinch of saffron
2 tablespoons white wine
1 pound penne rigate or other dry pasta
1 cup halved cherry tomatoes
1 cup marinated artichokes, quartered *
3/4 teaspoon anchovy paste
1 clove garlic, minced
1/2 teaspoon Dijon mustard
2 tablespoons red wine or herb vinegar
1 tablespoon lemon juice
1/2 teaspoon salt pinch of black pepper
1/4 teaspoon dry basil
2 tablespoons olive oil
1/4 cup parsley sprigs
*Marinated artichokes ideally are bottled rather than canned and should not be packed in oil. If you cannot find these use canned artichokes bottoms that have been rinsed and simmered briefly in a broth or water seasoned with lemon, bay, thyme and black pepper.
Recipe
Method
Cook the saffron in the wine in a small pan until reduced to 2 teaspoon then set aside to cool. Cook the pasta until al dente in a large quantity of lightly salted water. Meanwhile whisk the saffron and liquid, anchovy paste, garlic, mustard, vinegar, juice and spices together until smooth. Whisk the oil in very slowly until emulsified. Toss the vegetables and the dressing with the well-drained pasta. If this salad is made ahead it may be necessary to add a little more acid and salt before serving. The parsley sprigs should be tossed in at the last minute
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