Best Artichoke And Pasta Salad Recipes

ASPARAGUS AND ARTICHOKE PASTA SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well.
• Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving.

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD

Steps:

• Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
• Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

ARTICHOKE AND PASTA SALAD

Steps:

• Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
• Chop the remaining artichoke hearts.
• Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
• Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
• Cover and chill 2 hours.
• Sprinkle with feta cheese.
• Yields six servings (one cup each).

DIJON ROASTED GARLIC HAM AND ARTICHOKE PASTA SALAD

Steps:

• 1. Unpeel garlic and place in tinfoil and drizzle with olive oil. Place in 400 degree oven for 20-23 minutes (anything over 25mins will burn it).
• 2. Boil up your pasta, while pasta is cooking mix up your sauce. when your pasta is done, drain and set aside.
• 3. Mix the italian dressing and dijon mustard together, you can dip a cube of your ham into it to get and idea of the taste, and go from there.
• 4. smash up your roasted garlic and mix it n to your sauce,
• 5 Add, pasta, ham, artichokes, olives, tomatoes and sauce together and mix well.
• 6. Add salt and pepper to taste and throw it in the fridge. Serve chilled.

SUN-DRIED TOMATO, ARTICHOKE, CASHEW AND PASTA SALAD

Steps:

• Drain sun-dried tomatoes, reserving 1 Tbsp liquid. Chop sun-dried tomatoes and set aside. Combine reserved oil, olive oil, lemon juice, garlic and salt and pepper. Stir in the chopped tomatoes, artichokes and cashews. Add tortellini and toss to combine. Let salad stand at room temp for 1 hour to allow flavors to blend, or chill overnight.

PASTA SALAD WITH PEPPERONI AND ARTICHOKE HEARTS

Steps:

• Boil pasta in lightly salted water. As water and pasta are boiling, chop ingredients and place in a large bowl.
• Rinse pasta in cold water until cool. Add to large bowl and toss with most of the dressing. Refrigerate for at least 30 minutes, or longer. Right before serving, toss with the rest of the dressing.

PENNE PASTA AND ARTICHOKE SALAD

Steps:

• Toss all ingredients together, cover and chill for about an hour before serving.
• NOTE: Original recipe calls for 1 tablespoons dijon mustard (instead of 1 tsp.) and 3 tablespoons red wine or balsamic vinegar (which I omit). That's too strong for my taste, but I wanted to mention it here in case you prefer a dressing with a little more zing.