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We prefered this served warm. Tasty.

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SlowFoodie December 28, 2009

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!

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Wisent August 20, 2008

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.

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Ms B. July 05, 2005
Artichoke and Pasta Salad