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Gemelli And Dried Tomato Salad

Everton.Stonehead's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Gourmet, Healthy

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