Penne Pasta and Artichoke Salad

READY IN: 1hr 15mins
Recipe by Linorama

This makes a pretty and delicious luncheon salad, especially when served on a bed of shredded romaine lettuce. See note at the end of preparation if you prefer a zesty dressing.

Top Review by Kumquat the Cat's friend

I definitely could not see making this without the full amount of mustard (I used a dijon/horseradish blend) and balsamic vinegar. I did add a little more of both, plus I added a teaspoon of salt and used only 1 tablespoon of oil. (The lack of salt may have been why one reviewer thought this bland.) It was terrific! I highly recommend it. Had leftovers for lunch the next day:D

Ingredients Nutrition

Directions

  1. Toss all ingredients together, cover and chill for about an hour before serving.
  2. NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.

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