Trattoria Salad
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photo by PaulaG
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/120928/U24980632/Photo_Video_11516134237299055214286_medthumb_hor.jpg)
![photo by PaulaG](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/62/86/8/picO1TSez.jpg)
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 can marinated artichoke hearts, diced,reserve marinade
- 1⁄2 lb bow tie pasta, cooked and drained
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or your favorite)
- 2 cloves minced garlic
- 1 package mozzarella cheese, cubed
- 1⁄2 pint grape tomatoes, halved
- black pepper
- 1 head romaine lettuce, cut into ribbons
directions
- Combine all ingredients including marinade from artichokes except for Romaine lettuce.
- Add black pepper to taste.
- Let marinate in the refrigerator until serving time.
- Toss in lettuce at serving time and serve with hot French bread.
Questions & Replies
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Reviews
-
Made exactly as directed - marinated for 24 hours. This made more like 12 servings. I really like this salad but it is missing something. I added crushed, dried red pepper to my serving but that wasn't what was missin. Not sure what I might add to make it 5 stars. The others liked it well enough but did not oooo and awww.
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Made this as part of Xmas Eve dinner and it was to die for!!! I took the advice of some of the reviewers and let everything (minus the romaine) marinate for about 6 hours. Everyone really liked it. I used fresh mozzarella cheese and I think next time, I will toss that in the marinade only about 2 hours or so in advance, or maybe just use regular mozzarella. This is truly an excellent recipe. Thanks!
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A great change from your usual green salad! These are ingredients I usually have in the fridge or the pantry, so putting this salad together was very easy. Marinating the ingredients is very important, I have to agree... When I first tasted the salad when I mixed it together, it was not very tasty... but after the marination... fabulous!!! I also used only a 1/4 lb of pasta to cut down on some of the carbs. Then I used about 4 oz of buffalo mozarella (which was plenty for us), and a full pint of cherry tomatoes from my garden. So fresh and tangy! I served this salad along with my rock salt crusted roast beef, yukon gold mashed potatoes and rolls... I am going to eat the leftovers tomorrow with some shredded roasted chicken... Thanks for posting!!!
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.