cateory: salads
Artichoke Pasta Salad
Reviews: 198
Ingredients:
- 105 ml/7 tbsp olive oil
- 1 red pepper, quartered, seeded, and thinly sliced
- 1 onion, halved and thinly sliced
- 5 ml/ 1 tsp dried thyme
- 45 ml/3 tbsp sherry vinegar
- 450g / 1 lb pasta shapes, such as penne or fusilli
- 2 x 175g/6oz jars marinated artichoke hearts, drained and thinly sliced
- 150g/5oz cooked broccoli, chopped
- 20-25 salt-cured black olives, stoned and chopped
- 30ml/2 tbsp chopped fresh parsley
- salt and ground black pepper
How to make
Artichoke Pasta Salad
Artichoke Pasta Salad
- Heat 30ml/2 tbsp of the olive oil in a non-stick frying pan Add the red pepper and onion and cook over a low heat until just soft, about 8-10 minutes, stirring from time to time.
- Stir in the thyme, 1.5ml/'/4 tsp salt and the vinegar. Cook, stirring, for a further 30 seconds, then set aside.
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente. Drain, rinse with hot water, then drain again. Transfer to a large bowl. Add 30ml/2 tbsp of the oil and toss well to coat thoroughly.
- Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta. Season with salt and pepper. Stir to blend. Leave to stand for at least 1 hour before serving or chill overnight. Serve the salad at room temperature.
- Serves 4
Comments for
Artichoke Pasta Salad
Artichoke Pasta Salad
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