Italian Pasta Salad with Tomatoes and Artichoke Hearts
5
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Use the ripest, juiciest tomatoes you can find. Their juices will add wonderful flavour to the dressing.
Ingredients
Tomato
1 pound(s), (450 g) ripe beefsteak or Campari chopped (3 cups)
Bell pepper
2 item(s), medium, yellow and orange, diced (1 ½ cups)
Canned artichoke hearts without oil
14 oz, (395 g) drained, roughly chopped
Fresh basil
1 cup(s), (250 ml) torn or coarsely chopped
Red wine vinegar
2 tbsp(s), (30 ml)
Extra virgin olive oil
2 tbsp(s), (30 ml)
Table salt
½ tsp(s), (2 ml) (plus extra for cooking pasta)
Black pepper
½ pinch(es), (2 ml) freshly ground
Garlic powder
¼ tsp(s), (1 ml) or more to taste
Uncooked pasta
6 oz, (170 g) cellentani recommended (2 cups)
Shredded parmesan cheese
⅓ cup(s), (75 g) or shaved, divided
Instructions
1
Put tomatoes, peppers, artichoke hearts, basil, vinegar, oil, salt, pepper and garlic powder in a large bowl; toss to coat. Let stand, tossing occasionally, while cooking pasta.
2
Bring a large pot of wellsalted water to a boil; cook pasta according to package directions. Drain and rinse with cold water; drain again.
3
Add pasta to bowl with tomato mixture; toss to coat. Add all but 30 ml (2 Tbsp) Parmesan; toss again.
4
Serve pasta salad with remaining Parmesan sprinkled over top.
5
Serving size: 325 ml (1 1/3 cup)plus 5 ml (1 tsp)Parmesan garnish
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