Artichoke and Pasta Salad
photo by Ms B.
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (14 ounce) can artichoke hearts, 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 clove garlic, minced
- 3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
- 2 cups thinly sliced spinach
- 1 cup chopped seeded tomatoes
- 1⁄4 cup crumbled feta cheese (one ounce)
directions
- Combined 2 artichoke hearts, olive oil, and the next six 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 artichoked mixture over pasta mixture, and toss well to coat.
- Cover and chill 2 hours.
- Sprinkle with feta cheese.
- Yields six servings (one cup each).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this salad for dinner on a hot day in August. It was quite good, and colourful too. I particularly enjoyed the dressing; it's a clever way of better distributing the artichoke flavour. I made several substitutions: I used 2 (dry) cups of whole wheat fusilli pasta, marinated artichokes,1 1/2 tbsp fresh basil and 1 tbsp fresh oregano, added a 1/2 cup of thinly sliced mushrooms and used 2/3 cup of pitted kalamata olives in place of the feta. Since I prepared this ahead of time, I added the spinach just before serving because I was afraid it might wilt. Served with recipe #155304 and homemade melba toast. Thanks for sharing this recipe!
-
Pebbles recommended this recipe to me in 4th of July menu thread. I am glad that I took her suggestion, even though I didn't have all of the proper ingredients (but had her blessing to sub as needed). I use penne pasta rather than the radiatore and fresh herbs instead of the dried. I also subbed broccoli for the spinach and added diced red onion and sliced black olives. The base dressing of the recipe was great with these ingredients. The salad was a hit at the cookout and will be made again. Thanks for posting such a flexible recipe.
Tweaks
-
I made this salad for dinner on a hot day in August. It was quite good, and colourful too. I particularly enjoyed the dressing; it's a clever way of better distributing the artichoke flavour. I made several substitutions: I used 2 (dry) cups of whole wheat fusilli pasta, marinated artichokes,1 1/2 tbsp fresh basil and 1 tbsp fresh oregano, added a 1/2 cup of thinly sliced mushrooms and used 2/3 cup of pitted kalamata olives in place of the feta. Since I prepared this ahead of time, I added the spinach just before serving because I was afraid it might wilt. Served with recipe #155304 and homemade melba toast. Thanks for sharing this recipe!
-
Pebbles recommended this recipe to me in 4th of July menu thread. I am glad that I took her suggestion, even though I didn't have all of the proper ingredients (but had her blessing to sub as needed). I use penne pasta rather than the radiatore and fresh herbs instead of the dried. I also subbed broccoli for the spinach and added diced red onion and sliced black olives. The base dressing of the recipe was great with these ingredients. The salad was a hit at the cookout and will be made again. Thanks for posting such a flexible recipe.
RECIPE SUBMITTED BY
Pebbles
Tampa, FL