Photo of Italian Pasta Salad with Tomatoes and Artichoke Hearts by WW

Italian Pasta Salad with Tomatoes and Artichoke Hearts

5
PersonalPoints™ per serving
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

Fresh tomato(es)

1 pound(s), (450 g) ripe beefsteak or Campari chopped (3 cups)

Uncooked bell pepper(s)

2 item(s), small, 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, (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

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

Notes

Make this a meal by adding some grilled chicken or shrimp.