08 July, 1988

Artichoke & Pasta Salad with Tomato Sauce | The Pasta Salad Cookbook

This is an easy side dish to accompany grilled rosemary chicken, broiled fish, or just a burger.  


Artichoke & Pasta Salad with Tomato Sauce ingredients (14)
Makes 6 servings
8-oz ziti 
1 (6-oz) jar marinated artichoke hearts
1/2 cup chopped onions
2 cloves garlic, minced
2 cups peeled and diced tomatoes (or one 16-oz Italian plum tomatoes with herbs, drained and chopped)
1 bay leaf
1 tsp salt
Freshly ground pepper to taste
1/2 tsp oregano, crushed
1/4 tsp marjoram, crushed
1/2 tsp basil, crushed (or 1 Tbsp fresh, chopped)
2 Tbsp chopped parsley
1/4 cup olive oil

For serving
1/2 cup grated Parmesan cheese


Artichoke & Pasta Salad with Tomato Sauce Directions
Get ready
Assemble ingredients and equipment.  Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.


Cook pasta
Following package instructions, cook pasta only until al dente. Drain in a colander. Transfer to a serving bowl and toss with 1/4 cup olive oil.


Prepare dressing
Drain the marinade from the artichokes into a ten- (10-) inch skillet. Set the artichokes aside.

Add the garlic and onions to the marinade. Simmer until the onions become translucent. Add tomatoes, bay leaf, herbs and salt. Cover and simmer ten (10) minutes.

Uncover and cook ten (10) minutes more.

Cut the artichokes in half and add to the tomato sauce; heat for a few minutes. Remove the bay leaf and stir in the parsley. Cool to room temperature.


Assemble salad
Pour dressing over the pasta and toss until well blended. Serve immediately. Pass the Parmesan cheese separately.


Artichoke & Pasta Salad with Tomato Sauce Notes
After chilling, taste the salad and adjust seasonings to suit your own taste.


Slightly adapts Nina Graybill & Maxine Rapoport, The Pasta Salad Cookbook (Washington: Farragut Publishing Company, 1985), 31.


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Salad, Pasta
Summer

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