SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS
I’m completely happy to report that just about a month, three further batches, and a sun-dried tomato French dressing later, I have a pasta salad recipe to share with you that hits all of the marks I used to be craving.
This Solar-Dried Tomato Pasta Salad combines a vibrant, wealthy French dressing with sautéed artichoke hearts, capers, toasted pine nuts, and shaved Pecorino Romano cheese. It’s tangy, a bit bit candy from the sun-dried tomatoes, salty, nutty, and ideal for a light-weight dinner on a heat summer season night time.
CREATING SUN-DRIED TOMATO PASTA SALAD
After I began creating this recipe, I actually needed it to have a lemon-based French dressing, since I like the traditional pairing of lemons and artichokes. So, I dressed my unique recipe with a lemon-shallot French dressing and tossed it with thinly-sliced sun-dried tomatoes.
I saved testing and tweaking the recipe, and it whereas it was okay, I simply wasn’t loving it.
One of many guidelines right here on Striped Spatula is that if I don’t adore it, I don’t publish it. I’d by no means need readers to spend time and components making a recipe that I don’t really feel 100% jazz-handsy about.
As I tasted my fourth batch of this sun-dried tomato pasta salad, I spotted that my tastebuds have been trying to find sun-dried tomatoes in each chew. As a substitute of chasing the slivers of tomatoes across the bowl, I wanted to have that wealthy taste accompany every bit of pasta.
So, I made a sun-dried tomato French dressing with lemon, Dijon, and contemporary oregano. Batch 5 was precisely the pasta salad I used to be craving. The flavour was harking back to my favourite Pesto Rosso, however brighter and extra summery.
COOKING PASTA FOR PASTA SALAD
You should utilize nearly any form of pasta to make this sun-dried tomato pasta salad. Within the common world of pasta salad, I like shorter cuts that may be simply eaten in a chew or two, akin to penne, fusilli, orecchiette, and gemelli.
For this recipe, I used casarecce. The curled edges are nice for trapping the French dressing and maximizing the flavour in every chew.
For pasta salad, I prefer to cook dinner the pasta simply previous al dente. Since pasta salads are served chilled or at room temperature, the pasta will naturally have a firmer texture than when it’s scorching out of the pot.
I discover al dente pasta too chewy when it’s cooled. That mentioned, you don’t need to cook dinner the pasta a lot that it turns into mushy and falls aside. For many cuts, simply a minute or two previous the conventional cooking time does the trick.
SHOULD I RINSE PASTA FOR PASTA SALAD?
Cooks are likely to have differing (and steadfast) opinions on whether or not or not pasta ought to be rinsed after cooking for a chilly pasta salad.
I’ve executed it many occasions. Rinsing cools the pasta shortly, and eliminates starches on the floor that may trigger clumping when the pasta sits. That mentioned, a chilly or room temperature salad is the solely time I rinse pasta.
An alternative choice I’ve used is tossing the drained, scorching pasta with a bit little bit of olive oil, after which spreading it onto baking sheets to chill. It doesn’t take that lengthy, preserves the flavour and starches, and in addition alleviates clumping.
Both cooling method will work properly for this sun-dried tomato pasta salad recipe.
This Solar-Dried Tomato Pasta Salad combines a vibrant, wealthy French dressing with sautéed artichoke hearts, capers, toasted pine nuts, and shaved Pecorino Romano cheese. It’s tangy, a bit bit candy from the sun-dried tomatoes, salty, nutty, and ideal for a light-weight dinner on a heat summer season night time.
CREATING SUN-DRIED TOMATO PASTA SALAD
After I began creating this recipe, I actually needed it to have a lemon-based French dressing, since I like the traditional pairing of lemons and artichokes. So, I dressed my unique recipe with a lemon-shallot French dressing and tossed it with thinly-sliced sun-dried tomatoes.
I saved testing and tweaking the recipe, and it whereas it was okay, I simply wasn’t loving it.
One of many guidelines right here on Striped Spatula is that if I don’t adore it, I don’t publish it. I’d by no means need readers to spend time and components making a recipe that I don’t really feel 100% jazz-handsy about.
As I tasted my fourth batch of this sun-dried tomato pasta salad, I spotted that my tastebuds have been trying to find sun-dried tomatoes in each chew. As a substitute of chasing the slivers of tomatoes across the bowl, I wanted to have that wealthy taste accompany every bit of pasta.
So, I made a sun-dried tomato French dressing with lemon, Dijon, and contemporary oregano. Batch 5 was precisely the pasta salad I used to be craving. The flavour was harking back to my favourite Pesto Rosso, however brighter and extra summery.
COOKING PASTA FOR PASTA SALAD
You should utilize nearly any form of pasta to make this sun-dried tomato pasta salad. Within the common world of pasta salad, I like shorter cuts that may be simply eaten in a chew or two, akin to penne, fusilli, orecchiette, and gemelli.
For this recipe, I used casarecce. The curled edges are nice for trapping the French dressing and maximizing the flavour in every chew.
For pasta salad, I prefer to cook dinner the pasta simply previous al dente. Since pasta salads are served chilled or at room temperature, the pasta will naturally have a firmer texture than when it’s scorching out of the pot.
I discover al dente pasta too chewy when it’s cooled. That mentioned, you don’t need to cook dinner the pasta a lot that it turns into mushy and falls aside. For many cuts, simply a minute or two previous the conventional cooking time does the trick.
SHOULD I RINSE PASTA FOR PASTA SALAD?
Cooks are likely to have differing (and steadfast) opinions on whether or not or not pasta ought to be rinsed after cooking for a chilly pasta salad.
I’ve executed it many occasions. Rinsing cools the pasta shortly, and eliminates starches on the floor that may trigger clumping when the pasta sits. That mentioned, a chilly or room temperature salad is the solely time I rinse pasta.
An alternative choice I’ve used is tossing the drained, scorching pasta with a bit little bit of olive oil, after which spreading it onto baking sheets to chill. It doesn’t take that lengthy, preserves the flavour and starches, and in addition alleviates clumping.
Both cooling method will work properly for this sun-dried tomato pasta salad recipe.
CANNED VS. FROZEN ARTICHOKE HEARTS
As a lot as I like contemporary greens, cooking and cleansing contemporary artichokes for a salad like this one is a variety of further work. I needed this pasta salad to be one thing that you may whip up on a whim on a heat summer season night time.
You should utilize both canned or frozen artichoke hearts on this recipe with good outcomes.
If I had to decide on between the 2, my desire is for frozen. They’re a staple in my freezer for pasta dishes and dips.
Whereas extra economical and available than frozen artichoke hearts, un-marinated canned artichoke hearts are packed in a citric acid and salt brine to protect their coloration. I discover that the brine makes canned artichoke hearts a bit saltier and tangier than frozen, even after rinsing.
I’ve at all times felt that frozen artichoke hearts have a extra artichoke-y taste. The model bought in my market additionally have a tendency to carry their form higher than canned. I discover them simpler to roast and sauté to convey one other layer of taste to recipes akin to this pasta salad.
However, within the spirit of relaxed summer season consuming, this salad is one that you would be able to adapt to what your pantry and schedule will enable. Sit outdoors on the patio with a bowl and a crisp glass of wine and savor!
As a lot as I like contemporary greens, cooking and cleansing contemporary artichokes for a salad like this one is a variety of further work. I needed this pasta salad to be one thing that you may whip up on a whim on a heat summer season night time.
You should utilize both canned or frozen artichoke hearts on this recipe with good outcomes.
If I had to decide on between the 2, my desire is for frozen. They’re a staple in my freezer for pasta dishes and dips.
Whereas extra economical and available than frozen artichoke hearts, un-marinated canned artichoke hearts are packed in a citric acid and salt brine to protect their coloration. I discover that the brine makes canned artichoke hearts a bit saltier and tangier than frozen, even after rinsing.
I’ve at all times felt that frozen artichoke hearts have a extra artichoke-y taste. The model bought in my market additionally have a tendency to carry their form higher than canned. I discover them simpler to roast and sauté to convey one other layer of taste to recipes akin to this pasta salad.
However, within the spirit of relaxed summer season consuming, this salad is one that you would be able to adapt to what your pantry and schedule will enable. Sit outdoors on the patio with a bowl and a crisp glass of wine and savor!
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