Artichoke & Penne Pasta Salad Recipe - Cooking Index
Artichoke & Penne Pasta Salad Recipe - Cooking Index
| 6 x | Fresh baby artichokes | |
| 1/4 cup | Lemon juice | |
| 1/2 lb | Penne | |
| 1/2 cup | Tomato juice | |
| 2 tablespoons | Olive oil | |
| - | Juice of one lemon | |
| 2 x | Cloves garlic, minced | |
| 3 tablespoons | Fresh parsley | |
| 3 tablespoons | Fresh basil or 1 teaspoons dried | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | Black pepper | |
| 1/2 cup | Fresh tomato, chopped | |
| 1/2 cup | Kalamata olives | |
| 2 tablespoons | Capers | |
| 1/2 cup | Feta cheese (optional) |
Preparation
1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. Chill.
2. Meanwhile, in a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.
3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parlsey, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.