35 mins
+ waiting
Pasta and Artichoke Salad
Recipe by Marie-Danielle
In using whole wheat pasta cooked "al dente" in this recipe for Pasta and Artichoke Salad, you will considerably reduce the glycemic index of your meal. You are also sure not to be hungry again any time soon!
Party Night Baked Potatoes 
Pasta and Fresh Tomato Sauce Ingredients for Pasta and Artichoke Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Pasta and Artichoke Salad
- Cook the pasta al dente (that means just a few minutes until the pasta is firm but not hard **). Drain them, then rinse them in cold water and place in the fridge to chill. Meanwhile dry cook the pine nuts in a non-stick pan until they are gently golden.
- Wash the lemons, remove the zest (see hot tips below) and squeeze the juice. If you have used a citrus stripper or a knife, cut the zests into fine strips and blanche for one minute in boiling water. Drain and keep in the fridge.
- If you buy your artichoke hearts in tins, the weight required is the 'product' weight after all liquids have been drained off. Cut the hearts into quarters and place (cut side down) on kitchen paper, then give them several minutes to drain.
- Roughly chop any larger salad leaves. Wash and chop the coriander. Peel and chop the onions. Cut the feta into cubes about ½" (1cm).
- In a large salad bowl, place the pasta, the artichokes, the feta, the onions and the coriander. Pour the olive oil and lemon juice over, season with salt and freshly ground pepper to taste then mix well.
- Place the salad leaves on plates (or bowls) and spoon the mixture on top. Decorate with citron zest and pine nuts.
- ** The usual method of determining if pasta has been cooked "al dente" is taking out one noodle with a fork and trying it. Another less known method is to throw a noodle at a wall. If it sticks, it is ready!
MARIE-DANIELLE'S HOT TIP:
A citrus zester usually has several cutting holes which cut threadlike strips of peel. The new Microplane zesters, which shave the fruit, are becoming very popular.
A citrus stripper has a notched, stainless-steel edge. It cuts 1/4-inch-wide strips of peel.
Press firmly as you draw the zester or stripper down along the skin of the fruit. Use short strokes for small pieces or draw it all around the fruit to make long strands.
Be sure not to cut into the white pith, which is very bitter.
If you're using both the zest and juice of a fruit in a recipe, zest before juicing
Reviews of Pasta and Artichoke Salad
 August 11 2014I cook for 12 people on Sunday nights and being as it's summer and hot, no one really wants to eat. I have never made a pasta salad other than maccoroni salad. This was FANTASTIC! I got calls all morning from the people I cook for. If I could give you 10 stars I would! THANKS starstruck (2 reviews) |
 May 05 2013Great! Perfect for a Summer BBQ. Full of flavor! I did season the artichokes for a little more flavor in addition to the wonderful and flavorful coriander. I also put some crumbled feta cheese on top for decoration and flavor. I served this dish at a BBQ and everyone ate it and loved it! I will definitely use this again! sadie (1 review) |
What To Eat Tonight
Beef and Veal are so versatile, yet can be easily spoiled by using the wrong recipe. We offer you lots of really delicious options.
Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
Other Salad Recipes
Ceviche, is a great starter for when you are entertaining. It looks like you've spent hours preparing it, but it can be on the plate in minutes.
The original version of Salade Niçoise always included raw red peppers, shallots, and artichoke hearts - but never any cooked vegetables
Probably most of us are accustomed to including tomatoes with our salads. A normal tomato, though, can be made much more appealing with this recipe.
