Mediterranean Artichoke Pasta Salad

Submitted by Stacey Sweet

"This salad will keep in the fridge for 3-4 days. It can easily be adapted to feed a large crowd. Any type of pasta will work for this recipe. Stacey"

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 lb tortellini, cooked al dente
• 1 cup cooked artichoke heart
• 1 tablespoon fresh lemon juice
• 1 cup oil-cured olives (pitted)
• 1⁄2 cup parsley
• 1 lb ripe roma tomatoes or 1 lb plum tomato, chopped coarse
• 1 cup radicchio, torn
• 3 tablespoons balsamic vinegar
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup fresh basil leaf, torn not bruised

directions

1. In a large serving bowl combine all of the ingredients.
2. refridgerate for at least one hour before serving.

Reviews

[Snufkin]

This was really rather tasty. We made a great low fat version by squeezing tomato juice (as in, fresh from the tomato) over the salad, and using a little spray olive oil on the top. The taste of summer.

 

[mandabears]

i made this without the radicchio, too bitter for our taste. the next time i will decrease the oil and increase the vinegar, then it will be a 5 star recipe, not a 4.

 

[foundewe]

Super salad. I used a 3-cheese tortellini, and calamata olives. Thanks for the recipe, I will be making this again!!! My kids even requested it in their lunch the next day!