Best Mediterranean Salad With Artichokes Penne And Sun Dried Tomatoes Recipes

Mediterranean Pasta Salad image

Provided by Marzia

Time 25m

Number Of Ingredients 14

12 ounces pasta (any small shape will do, I like penne)
1-12 ounce jar marinated artichoke hearts, drained and roughly chopped
½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)
½ cup kalamata olives, chopped
3 tablespoons capers, rinsed
¼ cup EACH sliced scallions AND chopped parsley
1 cup packed fresh arugula
⅓ cup parmesan cheese
3 tablespoon pine nuts
3 tablespoons pesto (homemade
⅓ cup olive oil
2 tablespoons of reserved sun-dried tomato oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you're ready to serve the salad.
ASSEMBLY: When you're ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.

Mediterranean pasta salad : Perfect for summer picnics or your BBQ parties image

Provided by Grishma Shah @ZaikaZabardast

Categories Salads

Number Of Ingredients 13

2 cup(s) gemili pasta
to taste - salt
to taste - freshly ground black pepper
1 teaspoon(s) red pepper flakes
3 tablespoon(s) olive oil, extra virgin
1/2 cup(s) sun dried tomatoes - chopped
1 can(s) organic garbanzo beans
1 cup(s) canned artichoke hearts - chopped
1/4 cup(s) freshly chopped parsley
1/2 cup(s) shallots - diced
3 clove(s) garlic - chopped
3 tablespoon(s) halved kalamata olives
2/3 cup(s) feta cheese

Steps:

Bring a large pot of water to a boil. Add salt and a Tbsp of EVOO to it. Add the pasta and cook until al dente; drain, Keep it aside. (Or just follow direction on your package)
Meanwhile while your pasta is cooking, put 2 Tbsp of EVOO in a pan on medium heat and sauté diced shallots, season with some salt and freshly ground black pepper. Let it cook for 2-3 minutes
Now add chopped garlic and sauté for just 30 seconds. Do not let it cook for longer because you do not want to lose garlic flavor.
Now add Garbanzo beans and let it cook for 5 more minutes. After 5 minutes add chopped artichoke hearts, parsley and sun-dried tomatoes. Let it cook for 7 more minutes so all the flavors from artichokes and tomatoes will get into Garbanzo beans.
Now it's time to add cooked pasta, 1/2 teaspoon salt (If needed) and 1 teaspoon red pepper flakes. Mix it nicely so it covers all the pasta, now add feta cheese, olives and mix nicely again!!
Now time to taste and adjust salt amount!! It's ready to serve. But remember to garnish with some feta cheese, some parsley and some freshly ground black pepper before serving. Serve hot or cold....It's enjoyable either way. Perfect for winter and summer!! So including preparation and cooking time it takes about 20 minutes...not bad at all for a healthy home cooked meal!! What say? Enjoy!