Easy Pasta Salad with Artichoke Hearts and Sun-Dried Tomatoes
- 1 pound tricolor rotini
- 1½ cups marinated artichoke hearts, roughly chopped
- ½ cup sun-dried tomatoes in oil, removed from oil (reserve oil) and chopped
- 1 cup chopped toasted almonds (see notes)
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- ½ cup chopped fresh flat-leaf parsley
- sea salt and freshly ground black pepper, to taste
- Cook rotini according to package directions until al dente. Drain and transfer to a large bowl.
- Add the artichoke hearts, sun-dried tomatoes, almonds and lemon zest; toss gently to combine.
- Add the lemon juice, 2 tablespoons reserved sun-dried tomato oil, olive oil and parsley; toss gently to combine.
- Season with salt and pepper to taste. Serve at room temperature.
To toast raw almonds, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-pasta-salad-with-artichoke-hearts-and-sun-dried-tomatoes/
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