Gemelli and Dried Tomato Salad
|Gemelli/Rotini pasta||6 Ounce (1 3/4 Cups)|
|Dried tomatoes||1⁄4 Cup (4 tbs) (Not Oil Packed)|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Shredded fresh basil||1⁄4 Cup (4 tbs)|
|Snipped italian flat leaf parsley||1⁄4 Cup (4 tbs) (Fresh)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, in a small bowl combine tomatoes and enough boiling water to cover; let stand 10 minutes or till softened. Drain; cut tomatoes into thin slivers. Drain artichoke hearts reserving liquid. Quarter artichoke hearts.
2. In a large bowl combine pasta, tomatoes, artichokes, green onions, basil, and parsley. In a screw-top jar combine artichoke liquid, vinegar, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cover and shake well. Add to pasta mixture; toss.