15 August 2012

Mediterranean Salad with Penne, Artichokes and Sundried Tomatoes

This is my go to lunch.  A box of pasta and I am good for the week!  Mediterranean Salad with Penne, Artichokes and Sun-dried Tomatoes from Everyday Food #49, Page 101. This is also great to take to a picnic or pot-luck or to put grilled chicken on for dinner.  I usually double the dressing.


coarse salt and ground pepper
1 cup penne pasta
1/4 cup sun-dried tomatoes (not oil packed), thinly sliced lengthwise
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. Dijon mustart
1 head Romaine lettuce torn into bite size pieces
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 oz) artichoke hearts, (water-packed), drained and quartered
4 oz feta cheese, crumbled


1.  In a large pan of salted water, cook pasta until 1 minute short of al dente, add sun-dried tomatoes and cook until tender and pasta is al dente, 1 minute more.  Drain pasta and tomatoes, rinse under cold water, drain again.  Transfer to a large bowl.

2.  Make dressing.  In a large bowl, whisk together the red wine vinegar, olive oil, Dijon mustard and 1 Tbsp. water.  Season with salt and pepper.

3.  Add pasta and tomatoes, romaine, beans, artichoke hearts and feta.  Toss until combined and serve immediately.

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