Patricks Artichoke Pasta Salad Recipes

ITALIAN PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
• Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
• Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.

PATRICK'S ARTICHOKE PASTA SALAD

Steps:

• Cook the pasta al dente, drain and place into a large mixing bowl.
• Add the pimientos, artichoke hearts, and black olives.
• In a small mixing bowl, blend the Italian spices, Italian dressing mix, olive oil, vinegar, water and sugar. Then, add the mayonnaise last, especially if using a blender (do not blend mayonnaise for more than 30 seconds). Pour this dressing over the pasta mix.
• Top with the grated parmesan, cover and refrigerate for at least 2 hours prior to serving.
• NOTE: A batch of "Italian Spices" can be made by blending the following (Dee514's recipe): 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon crushed red pepper flakes.

QUICK ARTICHOKE PASTA SALAD

Steps:

• Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
• In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

SPINACH ARTICHOKE PASTA SALAD

Steps:

• Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
• Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.

ARTICHOKE PASTA SALAD

Steps:

• In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
• In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
• Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

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 PASTA SALAD

Steps:

• In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
• Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms. Add garlic paste to a small bowl, along with mayonnaise, mustard, lemon zest and juice, and artichoke marinade; whisk to combine and season with salt and pepper.
• Return pasta to pot, add artichokes and dressing, and toss, adding enough pasta water to create a light sauce that coats pasta; stir in Parmesan and season with salt and pepper. Refrigerate until chilled, 1 hour (or overnight); toss with escarole to serve.

ARTICHOKE PASTA SALAD

Steps:

• Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving.

ARTICHOKE PASTA SALAD

Steps:

• Bring a large pot of salted water to boil; add pasta and boil until al dente.
• Drain well and rinse with cold water.
• In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
• Refrigerate for at least 4 hours.
• Before serving, season the pasta dish with salt and pepper to taste.