Mediterranean Artichoke Pasta Salad Food

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MEDITERRANEAN ARTICHOKE PASTA SALAD



Mediterranean Artichoke Pasta Salad image

This salad will keep in the fridge for 3-4 days. It can easily be adapted to feed a large crowd. Any type of pasta will work for this recipe. Stacey

Provided by Stacey Sweet

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb tortellini, cooked al dente
1 cup cooked artichoke heart
1 tablespoon fresh lemon juice
1 cup oil-cured olives (pitted)
1/2 cup parsley
1 lb ripe roma tomatoes or 1 lb plum tomato, chopped coarse
1 cup radicchio, torn
3 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup fresh basil leaf, torn not bruised

Steps:

  • In a large serving bowl combine all of the ingredients.
  • refridgerate for at least one hour before serving.

Nutrition Facts : Calories 647.4, Fat 35.7, SaturatedFat 7.9, Cholesterol 47.7, Sodium 740, Carbohydrate 66.1, Fiber 7.6, Sugar 6.5, Protein 18.1

MEDITERRANEAN PASTA SALAD



Mediterranean Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
  • Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
  • Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES



Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
  • Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g

QUICK ARTICHOKE PASTA SALAD



Quick Artichoke Pasta Salad image

This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.

Provided by Maryanne

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 4h20m

Yield 5

Number Of Ingredients 10

1 cup salad macaroni, or other medium-size pasta
1 (6.5 ounce) jar marinated artichoke hearts
½ cup mushrooms, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
½ tablespoon dried oregano
2 cloves garlic, minced
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
  • In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 23.8 g, Fat 5.5 g, Fiber 3.6 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 389.8 mg, Sugar 0.7 g

ARTICHOKE PASTA SALAD



Artichoke Pasta Salad image

"I've made this salad many times for my husband and me," Nancy Adams of Las Vegas, Nevada writes of her flavorful and fetching macaroni medley. "We like it for lunch with pineapple-topped ham slices and sweet potatoes. Or you can stir in a can of tuna into the salad for a complete meal."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

1 cup uncooked elbow macaroni
1 cup halved grape tomatoes
1 cup sliced ripe olives
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving.

Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES



Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes image

Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

Coarse salt and ground pepper
1 cup penne pasta
1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
4 ounces feta, crumbled (1 cup)

Steps:

  • In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
  • Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
  • Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

Nutrition Facts : Calories 323 g, Fat 14 g, Fiber 9 g, Protein 13 g

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