Ingredients for Artichoke And Pasta Salad
- 2 (14 ounce) cans artichoke hearts, drained and chopped
- 1/4 cup olive oil
- Water, as needed for cooking pasta
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chopped
- Dried oregano, not found in recipe
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 pound radiatore pasta, cooked and drained
- 1 cup fresh spinach
- 2 cups chopped fresh tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons reserved artichoke oil
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How to Make Artichoke And Pasta Salad
- Combine 2 tablespoons reserved artichoke oil, 1/4 cup Parmesan cheese, 2 minced garlic cloves, 1/4 cup chopped basil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with half of the drained artichoke hearts in a blender or food processor. Blend until smooth. Add more olive oil if needed to reach desired consistency.
- Chop the remaining artichoke hearts.
- In a large bowl, combine the cooked pasta, chopped artichoke hearts, spinach, and chopped tomatoes.
- Pour the artichoke puree over the pasta mixture and toss gently to coat.
- Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, sprinkle with crumbled feta cheese.
- Yields six servings.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
10g
Fat
7g
Carbs
14g
