We headed up to my grandparents house today in the country to celebrate the holiday. I was asked to bring a side dish, so I brought the one they request most often which is my Artichoke Pasta Salad.
I originally found the recipe in Cooking Light magazine a few years ago, but I have changed and adjusted it over the years to come up with my version which I am sharing today.
- 3 cans artichoke hearts, drained and divided
- 1/3 cup extra virgin olive oil
- 1/3 cup cold water
- Juice of 1 large lemon (about 1/3 cup)
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 1 tsp fresh cracked black pepper
- pinch of salt
- 6 medium cloves garlic, minced finely
- 1 16oz box of cooked radiatore pasta (spirals or bowtie pasta also work well)
- 1 small red onion, thinly sliced
- 1 pint cherry or grape tomatoes
- 1 can whole black olives, drained and rinsed
- 1/2 cup crumbled feta cheese
In a food processor, combine 1 1/2 cans of the artichokes, oil, water, lemon juice, basil, oregano, pepper, salt, and garlic. Process into a paste consistency. This is the dressing for your salad.
In a large bowl combine cooked pasta, onion, tomatoes, olives, and remaining 1 1/2 cans of artichoke hearts. Now toss with the artichoke salad dressing you made. Chill for at least 2 hours.
When ready to serve add in the feta cheese and toss again.