Sun Dried Tomato Pasta Salad With Artichoke Hearts Recipes

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PASTA SALAD WITH SUN-DRIED TOMATOES AND ARTICHOKES



Pasta Salad with Sun-Dried Tomatoes and Artichokes image

Fresh mozzarella, parsley, and Gaeta olives are tossed with the bowtie pasta, sun-dried tomatoes, and artichoke hearts and topped with an incredibly easy vinaigrette.

Provided by James

Categories     Salad

Time 30m

Number Of Ingredients 15

1 pound bow tie pasta (or any bite size pasta you like)
8 ounces mozzarella balls (halved, or cubed block mozzarella)
1/2 cup Gaeta olives (pitted and sliced, sub Kalamata)
2 15 ounce can artichoke hearts (drained and quartered)
1 12 ounce jar sun-dried tomatoes (drained, sliced)
1/2 cup Italian flat-leaf parsley (chopped)
1/4 cup red wine vinegar
1/4 cup lemon juice
3/4 cup sun dried tomato oil (use extra virgin to make up the difference)
2 teaspoons Dijon mustard
1/4 cup Pecorino Romano (grated)
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic (paste)
salt and pepper (to taste)

Steps:

  • Combine all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor, blender, or immersion blender. Taste test the dressing and season with salt and pepper if required.
  • Cook pasta in salted water until al dente, then drain and rinse until cool.
  • In a large bowl, mix together the pasta, mozzarella, olives, parsley, artichoke hearts, and sun dried tomatoes.
  • Pour 3/4 of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
  • The pasta salad flavor will taste much better if chilled for at least an hour before serving. Enjoy!

Nutrition Facts : Calories 486 kcal, Fat 26.9 g, SaturatedFat 6.6 g, Cholesterol 59 mg, Sodium 704 mg, Carbohydrate 42.4 g, Fiber 5 g, Sugar 4.5 g, Protein 18.6 g, ServingSize 1 serving

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

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.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

ARTICHOKE AND SUN-DRIED TOMATO PASTA



Artichoke and Sun-Dried Tomato Pasta image

This vegan pasta dish with artichoke hearts, sun-dried tomatoes, and fresh basil proves that just a few ingredients can be filling and delicious.

Provided by Jolinda Hackett

Categories     Entree     Dinner     Lunch     Pasta

Time 20m

Yield 6

Number Of Ingredients 8

1 (12-ounce) box bow tie pasta
2 tablespoons good quality olive oil
3 cloves garlic (minced)
1/2 red pepper (diced)
1 jar oil-packed sun-dried tomatoes (drained; or about 3/4 cup dry, rehydrated and drained)
1 cup artichoke hearts (drained well and coarsely chopped)
1/3 cup black olives (sliced)
1/3 cup basil (chopped fresh)

Steps:

  • Enjoy.

Nutrition Facts : Calories 188 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 109 mg, Sugar 1 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 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

PASTA SALAD W/ ARTICHOKES & SUN-DRIED TOMATOES



Pasta Salad W/ Artichokes & Sun-Dried Tomatoes image

If you love sun-dried tomatoes and artichokes with pasta, this one is great !! Another one from Summer 2002 Bon Appetit.

Provided by Luvfood

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (20 ounce) package fresh cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 garlic clove, minced
2 cups chopped celery
1 (13 3/4 ounce) can water-packed artichoke hearts, drained, chopped
3/4 cup chopped green onion
1/2 cup drained sun-dried tomato packed in oil, coarsely chopped
1/2 cup kalamata olives or 1/2 cup other brine-cured black olives, pitted, coarsely chopped
1/2 cup freshly grated parmesan cheese

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.

Nutrition Facts : Calories 640.2, Fat 36.5, SaturatedFat 8.7, Cholesterol 52.1, Sodium 1012.8, Carbohydrate 62.6, Fiber 7.2, Sugar 4.5, Protein 19.5

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