Artichoke, Sun-dried Tomato and White Bean Pasta Salad
January 23, 2009 § Leave a comment
If you have 20 minutes to spare, this is an easy and absolutely delicious recipe to serve for lunch, dinner or bring to a potluck! All of these ingredients are flexible: if you like sun-dried tomatoes, throw more of them in the salad. If you prefer red kidney beans to white, switch them. If you prefer balsamic vinegar to red wine vinegar, swap those — (I’ve had the dressing with both vinegars and they’re both very tasty).
1 bag of fun-shaped pasta*
1/3 cup sun-dried tomatoes
1 can artichoke hearts, rinsed (or 1 jar marinated artichoke hearts, and save marinade)
1/3 – 1/2 cup feta, crumbled
1/2 head romaine lettuce, washed
2 cups white beans, pre-cooked
*For gluten-sensitive, use brown rice or quinoa pasta.
For the dressing:
1-2 tablespoons olive oil (or artichoke marinade leftovers)
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
1. Fill a large pot with water and bring to a boil. Add pasta in and cook for required time, until al dente.
2. Meanwhile, wash romaine lettuce and dry. Rip into bite-sized pieces and place in your serving bowl.
3. On top of the lettuce, crumble feta. Add beans, sun dried tomatoes, and artichoke hearts. If the sun-dried tomatoes are soaking in oil, place them on the salad straight from the jar. If you’ve purchased dried sun-dried tomatoes (sans the oil), add to the pasta water for the last 3-4 minutes and drain them all together when the pasta is cooked.
4. In a separate bowl, mix together olive oil, vinegar and mustard to taste.
5. When the pasta is cooked, rinse with cold water and drain thoroughly. Place pasta on top of lettuce mix and toss. Just before eating, drizzle with the dressing to taste.
Diet Notes: Gluten-free (see asterisk), Nut-free