Mediterranean Pasta Salad
 
Prep time
Cook time
Total time
 
A packed garlicky Mediterranean salad with sun dried tomatoes, artichokes, olives and basil.
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Adapted From: Freedman, Rory and Barnouin, Kim. "Mediterranean Pasta Salad". Skinny Bitch in the Kitch.
Serves: 8
Ingredients
  • 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.
Instructions
  1. Bring a large pot of water with the 1½ tbsp of salt in it to a boil.
  2. Cook the pasta according to the package directions.
  3. When the pasta is done drain it but do not rinse it.
  4. Transfer it to a large bowl and toss it with the 3 tbsp of reserved sun dried tomato oil.
  5. Set it aside to cool.
  6. Juice the lemon and mix the juice with the pressed garlic clove and 3 tbsp of reserved artichoke marinade.
  7. When the pasta is cool, toss it with this mixture.
  8. Add the cut artichokes, sundried tomatoes, olives and basil and toss to combine.
  9. Add salt and pepper to taste.
  10. Serve immediately or refrigerate.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/01/27/mediterannean-pasta-salad/