Prep 10 mins
Cook 10 mins
From Cooking Light magazine. I LOVE cold salads in the summertime. This one is exceptional. I often use the artichokes hearts in the jar with olive oil and spices already in it. You may need to adjust for that unless using the plain hearts.
- 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)
- 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).
We prefered this served warm. Tasty.
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 White Bean Dip With Pita Chips 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.