Mediterranean Pasta Salad
Recipe for 8
1 # frozen or jarred artichoke hearts, thawed and or patted dry
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper
2 T. olive oil
Salt and pepper
1 pound fusilli pasta
6 oz. sun-dried tomatoes
4 oz. Chimichurri
½ c. small red onion, thinly sliced (about 1/2 cup)
1/3 c. pitted kalamata olives, sliced
½ c. Parmigianno reggiano cheese, grated
1. Preheat the oven to 350 degrees F. Toss artichokes with crushed red pepper, garlic and olive oil. Season with salt and pepper. Place in a single layer on a large baking sheet and bake until garlic is golden and edges of artichokes begin to brown, 20 to 25 minutes, stirring occasionally. Cool slightly.
2. While the artichokes are baking, marinate the sundried tomatoes in the chimmichurri.
3. Bring a pot of salted water to a boil. Cook pasta until al dente, about 8 minutes. Rinse under cold water; drain. Toss with sundried tomatoes and chimi, onion, olives and artichokes. Transfer to a serving bowl. Sprinkle parmesan cheese over the pasta, stir and add more on top for garnish.
Try it with chimichurri infused aioli limón.