READY IN
35 mins

+ waiting
Pasta and Artichoke Salad Recipe

Pasta and Artichoke Salad

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Marie-Danielle

Recipe by  

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!

      Preparation Time: 25 Minutes + waiting

      Cooking Time: 10 Minutes

Ingredients for Pasta and Artichoke Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
serves 4 - 379 kcal per person:
5 oz
whole wheat penne pasta
1½ oz
pine nuts
2
lemons
14 oz
artichoke hearts
8 oz
rocket salad
  small bunch
coriander
2 medium-sized
onions
4 oz
feta cheese
4 tablespoons
olive oil
 
salt and pepper

 

How to Cook Pasta and Artichoke Salad

  1. 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.
  2. 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.
  3. 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.
  4. Roughly chop any larger salad leaves. Wash and chop the coriander. Peel and chop the onions. Cut the feta into cubes about ½" (1cm).
  5. 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.
  6. Place the salad leaves on plates (or bowls) and spoon the mixture on top. Decorate with citron zest and pine nuts.
  7. ** 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 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
 
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Reviews of Pasta and Artichoke Salad

Rating 5 out of 5 - Many cooks will make this recipe again August 11 2014
I 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
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again May 05 2013
Great! 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!
(1 review)
 

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