Artichoke Pasta Salad with Balsamic Vinaigrette

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* Exported from MasterCook *

 

Artichoke Pasta Salad with Balsamic Vinaigrette

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces ziti pasta

1 14 oz can artichoke hearts -- drained and quartered

3 ripe plum tomatoes -- cut into eighths

1/2 cup black olives -- pitted

1/2 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

juice and zest of 1 lemon

1 tablespoon minced fresh tarragon -- or large inch dried tarragon,

crumbled

salt and freshly ground black pepper

salad greens -- for serving

 

Cook the ziti in a large pot of salted boiling water, stirring occasionally,

until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain

it, rinse under cold water, and place in a large bowl. Add the artichokes,

tomatoes, and olives to the pasta. Toss with 1 tablespoon of the olive oil and

set aside. To make the dressing, combine the vinegar, lemon juice and zest,

tarragon, remaining oil, and salt and pepper to taste in a small bowl. Blend

well and pour over the pasta salad. Toss gently to combine. To serve, divide

the salad among individual plate lined with salad greens.

 

Other Pasta Choices: penne or other tubular pasta

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 625 Calories; 30g Fat (42.8% calories

from fat); 14g Protein; 76g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

248mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 5 1/2 Fat.

 

NOTES : Fresh or frozen artichoke hearts may be used instead of canned. Either

gaeta or Kalamata olives would be good choices for this salad, but avoid those

canned olives packed in water--they lack flavor. Serve with warm focaccia for a

simple meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0