Mediterranean Pasta Salad
Website: WhatTheHeckDoIEatNow.com
Adapted From: Freedman, Rory and Barnouin, Kim. "Mediterranean Pasta Salad". Skinny Bitch in the Kitch.
Serves: 8
- 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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/01/27/mediterannean-pasta-salad/
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