Mmm…Who doesn’t love a great pasta salad?! With sundried tomatoes, marinated artichokes, black olives and fresh basil, this colourful Mediterranean Pasta Salad is full of flavour and is great for a potluck, lunch, or as a side dish.
Bring a large pot of water with the 1 1/2 tbsp of salt in it to a boil. Cook the pasta according to the package directions. When the pasta is done drain it but do not rinse it. Transfer it to a large bowl and toss it with the 3 tbsp of reserved sun dried tomato oil. Set it aside to cool.
Juice the lemon and mix the juice with the pressed garlic cloves and 3 tbsp of reserved artichoke marinade. When the pasta is cool, toss it with this mixture.
Add the cut artichokes, sundried tomatoes, olives and basil and toss to combine. Add salt and pepper to taste. Serve immediately or refrigerate.
Adapted from Freedman, Rory and Barnouin, Kim. “Mediterranean Pasta Salad”. Skinny Bitch in the Kitch
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- 1½ tbsp salt
- 1 lb (450 grams) of fusilli or whatever pasta you'd like
- 2 cloves garlic, pressed
- ½ cup oil packed julienned sun dried tomatoes, drained (save 3 tbsp of the oil)
- 1 lemon juiced
- 1½ cups jarred artichoke hearts, drained (save 3 tbsp of marinade)
- ½ cup pitted black olives sliced
- ½ cup chopped fresh basil
- Salt and pepper to taste.
- Bring a large pot of water with the 1½ tbsp of salt in it to a boil.
- Cook the pasta according to the package directions.
- When the pasta is done drain it but do not rinse it.
- Transfer it to a large bowl and toss it with the 3 tbsp of reserved sun dried tomato oil.
- Set it aside to cool.
- Juice the lemon and mix the juice with the pressed garlic clove and 3 tbsp of reserved artichoke marinade.
- When the pasta is cool, toss it with this mixture.
- Add the cut artichokes, sundried tomatoes, olives and basil and toss to combine.
- Add salt and pepper to taste.
- Serve immediately or refrigerate.
This is pretty much a “make often” salad that I NEVER tire of and one that I use for luncheons as well. It also works super for pot lucks and I love it even more the second day.
I’m glad you like it:)