Sun Dried Tomato Artichoke Cashew And Pasta Salad Recipes

MEDITERRANEAN PASTA SALAD

Steps:

• SALAD: Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
• In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers, scallions, and parsley. Toss to combine. At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
• DRESSING: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you're ready to serve the salad.
• ASSEMBLY: When you're ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Dress with the prepared dressing and taste test for seasonings. Adjust to preference.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS

Steps:

• In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
• With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about 3/4 cup of vinaigrette. Set aside.
• Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
• While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
• Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
• Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
• When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

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

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.

PASTA SALAD W/ ARTICHOKES & SUN-DRIED TOMATOES

Steps:

• Cook pasta until just tender, but still firm to bite.
• Whisk mayonnaise and next ten ingredients in small bowl until well blended, season with salt& pepper.
• Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes& olives.
• Add pasta to vegetable mixture, then Parmesan cheese; toss to blend.
• Mix in more dressing by 1/4 cupfuls, if desired.
• Season salad with salt& pepper, serve cold or at room temperature.
• Pasta salad can be made 1 day ahead.

SUN-DRIED TOMATOES & ARTICHOKE PASTA

Steps:

• Cook pasta. While pasta is cooking, heat oil in large skillet; add onion and garlic. Cook until onion is soft; add artichokes, sun-dried tomatoes, bread crumbs, and parsley; heat through. Add 2 ladles of water that pasta is cooking in, to artichoke mixture. Drain pasta and add to artichoke mixture. Transfer to a serving dish; sprinkle with Parmesan cheese.