My brother and sister-in-law had a beautiful housewarming party this weekend, and amidst Jeff’s incredible spread of homemade food (sausage with peppers and onions, meatballs sliders, shredded BBQ chicken slider station, buffalo chicken dip, hot oil and roasted garlic white bean hummus, spinach and artichoke white bean dip topped with raw garlic and sundrieds, roasted garlic & tomato hummus, asparagus salad, charcuterie board….am I remembering everything??) I was able to contribute this pasta salad.
Two varieties of veggie-blend noodles give the dish an inviting hue, while tangy sundried tomatoes, artichoke hearts and fresh grape tomatoes add that savoriness I always look for in a side like this. Thanks to Hubby’s multiple taste tests as I adjusted the dressing, I channeled my inner Goldilocks and got this one just right.
My trick? I used the olive oil packed with the sundrieds in addition to smooth extra virgin olive oil and red wine vinegar for acidity. A little garlic powder, dried basil, salt and pepper were the bow to wrap this light, refreshing summer salad. I went the vegan route to accommodate guests, but this would also be delish with fresh mozzarella.
Perfect to bring to anyone’s new house. Even better if you’re invited.
1 box Barilla veggie farfalle (made with carrots and squash)
1 box Barilla veggie rotini (made with spinach and zucchini)
2 (14 oz.) cans artichokes
1 (8.5 oz.) jar sundried tomatoes packed in olive oil
1/2 cup olive oil
1/2 cup red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Prepare pasta according to instructions.
Drain artichokes, but do not rinse.
Give them a rough chop.
Add to pasta.
Pour sundried tomato oil from jar over pasta and toss well.
Slice sundried tomatoes into halves or thirds, depending on your preference.
Add them to the bowl.
In a separate bowl, pour in olive oil.
Season with garlic powder.
Sprinkle in salt, pepper and dried basil.
Stream in red wine vinegar.
Pour dressing over pasta and mix well.
Cut tomatoes in half.
Add them to the bowl as close to serving time as possible so they stay crisp.
Eat and enjoy in a gorgeous new home!
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