Artichoke and Olive Pasta Salad

Artichoke and Olive Pasta Salad

Simple and very tasty–tastes even better the longer it sits.

•2 pounds dried pasta, tri-color rotini or bowties
•2 jars (10-12 count) artichoke hearts
•1 jar green olives
•1 can black olives
•1 large red onion
•1 carton cherry tomatoes
•1/2 cup dijon mustard
•1/4 cup balsamic vinegar
•juice of half a lemon
•3 Tablespoons Italian seasoning
•1 cup olive oil
•1/2 cup parmesan cheese, grated
•freshly ground black pepper and salt, to taste

Serves / Yields

12 servings

Preparation Instructions

In a large pot of salted boiling water, drizzle 1 tablespoon olive oil. Slowly add contents of boxes of pasta, and cook per box instructions.

While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives. Place the vegetables in a large stainless steel, or glass, bowl. Slice the onions into strips and add to bowl. Cut cherry tomatoes in half and add to bowl. Toss all ingredients in the bowl. Set aside.

To make the dressing, in a small bowl, combine the mustard, vinegar and lemon juice. Add the Italian seasoning and black pepper, and stir. Drizzle the olive oil in slowly, while vigorously whisking to incorporate it into the mixture. Set aside.

Drain the pasta and run under cold water to stop cooking. Add pasta to the bowl of vegetables and mix. Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix. Refrigerate until ready to serve. Let salad come to room temperature before serving.

Helpful Hints

Add smoked, or summer sausage, to this salad for a stand alone meal. Serve it with crusty bread and fruity red wine.