Wednesday, May 12, 2010

Pasta Salad

It’s basic!  Easy to take on a picnic, to a party or eat at home and makes great leftovers!

Campanelle Pasta Salad

1 lb campanelle pasta
¼ c. extra virgin olive oil, plus ¼ c.
1 small red onion, chopped
4 cloves of garlic, minced
1 pint (2 cups) cherry tomatoes, halved
8 oz. artichoke hearts, quartered
4 Tbsp. capers, rinsed and drained
2 Tbsp thyme
¼ c. chopped fresh parsley
2 tsp garlic powder
¼ c. balsamic vinegar
Salt and pepper to taste (you can’t over do it)

Bring a large pot of water to boil.  Add pasta and cook until tender, but firm to bite.  Reserve 1 cup pasta water.

In skillet, heat ¼ cup oil over medium heat.  Add onion and cook until soft, stirring frequently.  Add the garlic and cook until aromatic.  Add tomatoes, artichoke hearts, capers garlic powder and thyme.  Season with salt and pepper.  Cook, stirring occasionally, until tomatoes begin to soften, about 8-10 minutes.  Add remaining oil and parsley and pasta.  Toss until all ingredients are coated, add pasta water to thin out sauce.  Season again with salt and pepper to taste.  Transfer to serving dish.  Can be served warm or at room temperature. 

If making ahead of time, let pasta salad come to room temperature before serving, the flavors will be more vibrant.  8-10 servings


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