Penne Pasta And Artichoke Salad Recipes

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SPINACH ARTICHOKE PASTA SALAD



Spinach Artichoke Pasta Salad image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 14

Coarse salt
1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets
1/2 pound fresh baby spinach
1 (15-ounce) can baby artichoke hearts in water, drained and chopped
1 red roasted pepper, drained and chopped
1/2 small red onion, chopped
1 clove garlic, cracked from skin
1 lemon, zested
2 teaspoons lemon juice, the juice of 1 wedge
2 tablespoons red wine vinegar, a couple of splashes
1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it
Black pepper
A handful sun-dried tomatoes packed in oil, coarsely chopped

Steps:

  • Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
  • Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

ARTICHOKE ASPARAGUS PASTA SALAD



Artichoke Asparagus Pasta Salad image

I make tons of this pasta salad whenever there is a large potluck type gathering, and there is almost always never any left to bring home after.

Provided by Home_Chef_Jen

Categories     Salad     100+ Pasta Salad Recipes     Broccoli Pasta Salad Recipes

Time 12h50m

Yield 30

Number Of Ingredients 15

2 (16 ounce) packages tri-color pasta
⅓ cup olive oil
3 cups fresh broccoli florets
2 (14 ounce) cans water-packed artichoke hearts, drained and chopped
2 cups fresh asparagus, trimmed and cut into 1-inch pieces
2 cups chopped fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) can sliced black olives
2 cups grated Parmesan cheese
2 cups mayonnaise
1 cup sour cream
⅓ cup red wine vinegar
1 (1 ounce) package ranch dressing mix
1 tablespoon ground black pepper
1 ½ teaspoons salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tri-colored pasta at a boil until tender yet slightly firm, about 10 minutes.
  • Drain the pasta and rinse in cold water until chilled; drain again.
  • Transfer the pasta to a very large salad bowl and toss with olive oil until coated.
  • Mix broccoli florets, artichoke hearts, asparagus, parsley, spinach, and olives into the pasta until thoroughly combined.
  • Stir Parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, black pepper, and salt together in a bowl until smooth.
  • Pour the dressing over the pasta mixture and toss to coat. Cover bowl and refrigerate for 12 hours to blend flavors before serving.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 27.8 g, Cholesterol 13.6 mg, Fat 18.4 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.2 g, Sodium 511.6 mg, Sugar 1.4 g

PENNE PASTA SALAD



Penne Pasta Salad image

I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) penne pasta
1 cup quartered cherry tomatoes
1/2 cup chopped green pepper
1/4 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 bottle (8 ounces) Italian salad dressing
1/2 teaspoon coarsely ground pepper
1/4 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

CREAMY PENNE WITH ARTICHOKES, SUN DRIED TOMATOES AND PEAS



Creamy Penne with Artichokes, Sun Dried Tomatoes and Peas image

This Vegetarian Pasta Recipe is super easy to make. Try Penne with Artichokes, Sun Dried Tomatoes and Peas for a light and delicious dinner!

Provided by Jersey Girl Cooks

Categories     Dinner Entree

Time 30m

Number Of Ingredients 10

12 ounces penne pasta
2 TBS olive oil
3 cloves garlic (minced)
3/4 cup chopped sun dried tomatoes
1 can (14 oz of artichoke hearts(rinsed, drained and chopped))
1 cup frozen peas
2 TBS fresh chopped basil (if not available 2 tsps of dried basil can be used)
1/4 cup half and half
shredded Parmesan cheese to taste
red pepper to taste

Steps:

  • Boil the pasta in a large pot of water according to package directions. Cook pasta until Al dente. Drain and keep warm. Reserve one cup of hot pasta water.
  • In the meantime, heat olive oil in a large saute pan on medium high heat. Saute garlic, sun dried tomatoes, artichokes and peas for about 5 minutes.
  • Reduce heat to low and add basil. Add cooked pasta, reserved water and half and half to the pan. Mix well and simmer for a few minutes until pasta is creamy.
  • Sprinkle with cheese and pepper to taste.

Nutrition Facts : Calories 484 kcal, Carbohydrate 82 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 65 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

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

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

ASPARAGUS AND ARTICHOKE PASTA SALAD



Asparagus and Artichoke Pasta Salad image

I threw this simple recipe together one night to use up some leftover chicken and asparagus. All quantities are approximate and can be adjusted according to your taste. Can easily be adjusted to include pasta salad favorites such as diced onions or celery (which, if I had had any, probably would have ended up in the bowl too!) A tasty way to use up your leftovers!

Provided by Laurie

Categories     Salad     Pasta Salad     Rotini Pasta Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

6 slices bacon
10 asparagus spears, ends trimmed
½ (16 ounce) package rotini, elbow, or penne pasta
3 tablespoons low fat mayonnaise
3 tablespoons balsamic vinaigrette salad dressing
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped
1 cooked chicken breast, cubed
¼ cup dried cranberries
¼ cup toasted sliced almonds
salt and pepper to taste

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
  • Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 57.6 g, Cholesterol 35.9 mg, Fat 17.4 g, Fiber 5.1 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 644.1 mg, Sugar 7.8 g

PENNE PASTA AND ARTICHOKE SALAD



Penne Pasta and Artichoke Salad image

This makes a pretty and delicious luncheon salad, especially when served on a bed of shredded romaine lettuce. See note at the end of preparation if you prefer a zesty dressing.

Provided by Linorama

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces penne pasta, cooked, drained, & cooled under running water
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 cup chopped fresh parsley
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon black pepper
2 tomatoes, diced
4 green onions, trimmed & chopped
1 (15 ounce) can garbanzo beans, drained & rinsed
1 (14 ounce) can artichoke hearts, rinsed & coarsley chopped (NOT marinated)

Steps:

  • Toss all ingredients together, cover and chill for about an hour before serving.
  • NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.

Nutrition Facts : Calories 491.6, Fat 13, SaturatedFat 1.8, Sodium 670.3, Carbohydrate 85.2, Fiber 17.9, Sugar 3, Protein 14.1

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