Ingredients
For the salad:
- 500 g dried spiral-shaped pasta (or pasta of choice)
- 350 g cherry tomatoes, quartered (if available use a mix of heirloom varieties)
- 150 g marinated artichoke hearts, drained and coarsely chopped*
- 1 package mini-mozzerella balls (150 g) or one ball of water-packed mozzarella (125 g), drained and chopped
- 1/2 cup freshly grated parmesan cheese (40 g)
- 1/2 cup pitted Kalamata olives, halved (60 g, about 16 olives)
- 1 tablespoon capers (in brine), drained
- 2 generous handfuls fresh basil leaves, thinly sliced
- 1/4 cup pine nuts, lightly toasted (25 g)
For the sun-dried tomato dressing:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons good-quality red wine vinegar
- 1 large garlic clove, minced
- 6 oil-packed sun-dried tomatoes halves, drained (50 g)
- sea salt and freshly ground pepper, to taste
Instructions
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Drain and run under cold water to cool.
- To prepare the dressing, use a handheld mixer, or immersion blender to blend together the olive oil, vinegar, garlic and sun-dried tomatoes until well combined (the dressing will resemble a pesto). Season will salt and pepper, to taste.
- In a large salad bowl, add the cooked pasta, cherry tomatoes, artichokes, mozzarella, parmesan, olives, capers and basil leaves. Pour over the dressing and toss to combine.
- Garnish with pine nuts and serve. Enjoy!
Notes
- For recipes using artichokes, I buy herb and oil marinated fresh artichokes hearts from my local delicatessen or farmers market. Alternatively, fresh packaged marinated artichoke hearts can be found at some organic food stores (e.g. Alnatura). Look for them in the refrigerated section with other fresh antipasti. The taste is incomparable to the jarred versions with vinegar which can be quite acidic tasting (and the ones coming from a can can be quite bland).