Sun Dried Tomato Artichoke Cashew And Pasta Salad Recipes

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SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS



Sun-Dried Tomato Pasta Salad with Artichoke Hearts image

This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course.

Provided by Amanda Biddle

Categories     Lunch     Main Course     Side Dish

Time 50m

Number Of Ingredients 20

1/2 cup sun-dried tomatoes (, drained if using oil-packed (about 12 halves))
2 tablespoons fresh lemon juice
2 cloves garlic (, peeled)
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 teaspoon fresh oregano leaves ((about 6-8 leaves))
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper ((medium grind))
1 pound short pasta (, such as casarecce)
1 pound frozen artichoke hearts (, thawed and quartered*)
2 tablespoons olive oil
1/2 cup chopped shallots
3 tablespoons capers (, drained)
1/2 cup sun-dried tomatoes (, cut into thin strips)
1/4 to 1/2 teaspoon crushed red pepper flakes ((optional, if you want the pasta to have a kick))
2 ounces toasted pine nuts
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh basil
1/2 cup shaved Pecorino Romano (, plus additional)
kosher salt and pepper to taste

Steps:

  • In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
  • With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about 3/4 cup of vinaigrette. Set aside.
  • Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
  • While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
  • Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
  • Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
  • When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.

Nutrition Facts : Calories 706 kcal, Carbohydrate 67 g, Protein 15 g, Fat 42 g, SaturatedFat 6 g, Cholesterol 8 mg, Sodium 757 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA SALAD W/ ARTICHOKES & SUN-DRIED TOMATOES



Pasta Salad W/ Artichokes & Sun-Dried Tomatoes image

If you love sun-dried tomatoes and artichokes with pasta, this one is great !! Another one from Summer 2002 Bon Appetit.

Provided by Luvfood

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (20 ounce) package fresh cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 garlic clove, minced
2 cups chopped celery
1 (13 3/4 ounce) can water-packed artichoke hearts, drained, chopped
3/4 cup chopped green onion
1/2 cup drained sun-dried tomato packed in oil, coarsely chopped
1/2 cup kalamata olives or 1/2 cup other brine-cured black olives, pitted, coarsely chopped
1/2 cup freshly grated parmesan cheese

Steps:

  • Cook pasta until just tender, but still firm to bite.
  • Whisk mayonnaise and next ten ingredients in small bowl until well blended, season with salt& pepper.
  • Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes& olives.
  • Add pasta to vegetable mixture, then Parmesan cheese; toss to blend.
  • Mix in more dressing by 1/4 cupfuls, if desired.
  • Season salad with salt& pepper, serve cold or at room temperature.
  • Pasta salad can be made 1 day ahead.

Nutrition Facts : Calories 640.2, Fat 36.5, SaturatedFat 8.7, Cholesterol 52.1, Sodium 1012.8, Carbohydrate 62.6, Fiber 7.2, Sugar 4.5, Protein 19.5

MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES



Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes image

Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

Coarse salt and ground pepper
1 cup penne pasta
1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
4 ounces feta, crumbled (1 cup)

Steps:

  • In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
  • Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
  • Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

Nutrition Facts : Calories 323 g, Fat 14 g, Fiber 9 g, Protein 13 g

SUN-DRIED TOMATO, ARTICHOKE, CASHEW AND PASTA SALAD



SUN-DRIED TOMATO, ARTICHOKE, CASHEW AND PASTA SALAD image

Categories     Salad     Pasta     Side

Number Of Ingredients 9

8 oz sun-dried tomatoes, packed in oil, undrained
1/4 C olive oil
1 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp freshly ground pepper
1 tsp salt
8 oz marinated artichoke hearts, drained, quartered
1/2 c cashews, halves and pieces
1# tortellini or ravioli, cooked, drained and cooled

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.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

PASTA & SUN-DRIED TOMATO SALAD



Pasta & Sun-Dried Tomato Salad image

The beauty of this sun-dried tomato pasta salad is that it can be served warm or cold. It's an ideal dish for casual picnics and cookouts. -Dawn Williams, Scottsboro, Alabama

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 can (49 ounces) reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese
4 fresh basil leaves, thinly sliced
Optional toppings: crumbled feta cheese and chickpeas

Steps:

  • In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally. , Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely., Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.

Nutrition Facts :

CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA



Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta image

My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!

Provided by Malriah

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onion, diced
3/4 cup sun-dried tomato packed in oil, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water

Steps:

  • Cook Bowties according to package directions.
  • Reserve 1 cup of the cooking water.
  • Heat oil in a large pan.
  • Add garlic and onion, cook until translucent.
  • Add tomatoes and roasted peppers.
  • Cook for 3 minutes; stir in red pepper flakes.
  • Add artichoke hearts and cook for 3 minutes.
  • Add whipping cream and asiago cheese.
  • Allow to simmer until it starts to thicken.
  • Stir in basil and green onion.
  • Season with salt and pepper if desired.
  • Toss with bowties.
  • Add 1 cup reserved pasta water to make it saucier.

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