Ingredients for Artichoke Pasta Salad
- Farfalle Pasta
- Artichoke Hearts
- Mushroom
- Cherry Tomatoes
- Broccoli Floret
- Pitted Black Olives
- Fresh Basil
- 1/2 cup Italian dressing
How to Make Artichoke Pasta Salad
- Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- While pasta cooks, prepare the vegetables: chop 1 cup artichoke hearts, 1 cup cremini mushrooms, 1 cup cherry or grape tomatoes, and 1/2 cup Kalamata olives.
- In a small bowl, whisk together 1/4 cup of the artichoke juice (reserved from canned artichokes) with 1/2 cup Italian dressing. Adjust to your preferred taste.
- In a large bowl, combine the cooked pasta, artichoke hearts, mushrooms, tomatoes, olives, and 1/4 cup chopped fresh basil.
- Pour the dressing mixture over the salad and gently toss to combine.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the pasta to absorb the dressing.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
35g
Fat
20g
Carbs
23g
