Hello and Happy May everyone! Isn’t iNSD a great way to kick off this month?? If you’re like me you went on a shopping spree yesterday and picked up a ton of goodies. This year, iNSD was kinda special for me since it means I have been doing the digital scrapbooking thing for a year now. My, how time flies…
Today, I’ll be sharing a recipe with you that is perfect for spring or summer. When the weather heats up, I dread having to turn on the oven and cook. Plus I love every ingredient in this recipe. This is a recipe that I have been making for over 10 years, and I’ve never grown tired of it. It’s also what I usually make when going to a pot-luck, and it’s always a hit except for those who don’t like artichokes.
Pasta Salad with Artichokes and Sun Dried Tomatoes
INGREDIENTS
2 lb. Cavatappi Pasta
2¾ cups Artichoke Hearts
1 cup Sun Dried Tomatoes
1 – 1½ cups Red Onion, thinly sliced
1 cup Parsley, minced
1 cup Asiago Cheese, grated
DIRECTIONS
Prepare dressing by mixing the following ingredients together: Minced Garlic, to taste (several tablespoons up to ¼ cup), 1 cup Olive Oil, ¼ cup Canola Oil, 1/3 cup Red Wine Vinegar, 1 Tbsp Chopped Thyme, 1 Tbsp Chopped Oregano, ½ Tbsp Salt, 1/3 tsp Black Pepper. Set Aside.
Cook pasta as directed. Drain & transfer to large mixing bowl. Drain tomatoes if packed in oil or rehydrate if dried. Cut tomatoes and/or artichokes into bite size pieces, if necessary. Transfer to bowl and add rest of the ingredients. Toss salad with dressing. Enjoy!
I’ve whipped up a little 4×6 recipe card using SuzyQ Scraps and Amanda Heimann’s collab ‘Going Green‘. Click to view full size & right click Save As…
Thank you thank you! I LOVE getting these darling recipes!