Monday, February 23, 2015

Zesty Artichoke Pasta Salad (Gluten-Free) - This salad tastes great left over too!

Leila's Zesty Artichoke Pasta Salad

I get tired of blah-tasting pasta salads. Most of them are boring, have you noticed that too? I wanted a pasta salad that tasted good leftover, not just on the day it is made. I do not want an over abundance of pasta either - too many empty carbs for my taste. If I want empty carbs, let's make it worth it - give me a fudgey, chewy brownie!

A secret to great pasta salad is to marinate the hot pasta in the zesty, well-seasoned, homemade dressing first. Let the flavors infuse for a while. Then add all the other ingredients. Adjust the seasonings and serve.

I do not add cheese to pasta salad unless it will all be eaten immediately - or the cheese gets slimy :(

You can use gluten free pasta or an ancient grain-style pasta, do what works for you.

Add cheese if desired at serving time, as a garnish.

This is a versatile recipe, vary your veggies to to taste, and have fun with it.

P.S. this salad IS good left over.



Zesty Artichoke Pasta Salad Recipe:

1 lb Gluten-free bow tie pasta (or other desired shape)

Dressing:

1 1/2 Lemons, juiced (or 1 large lemon)
Zest of 1 lemon
2 to 3 Large garlic cloves
1 t. BioSalt or sea salt (recipe on blog), to taste
1 t. Fine Herbs or Herbs de Provence
1 t. Dried rosemary
1/2 t. Onion salt
1/2 t. Garlic powder, to taste
1 t. Fresh ground black pepper, to taste
1/2 c. Olive oil, or more to taste (use a high quality oil)

Salad Ingredients:

1/4 c. Finely minced onion (sweet onion or red onion)
4 Scallions, minced
1/4 c. Fresh minced parsley, optional
3 Roma tomatoes, diced
1 Red bell pepper, diced
2 c. Minced raw broccoli
2 Cans black olives, drained and halved
1 Can garbanzo beans, drained
1 to 1 1/2 c. Marinated artichoke hearts
1/4 c. Marinated sweet peppers and olives blend (from an olive bar), optional
1 c. fresh chopped basil leaves, optional

Garnish:

1/4 c. Shredded Parmesan cheese
1 c. Cubed mozzarella cheese


Method:

Cook the pasta al dente. While pasta is cooking, mix up the dressing.

Mash the garlic cloves with the BioSalt in a mortar & pestle and scrape into a large mixing bowl.

Add the rest of the salad dressing ingredients to the bowl and mix. Taste and adjust as desired.

Add the freshly cooked and drained hot pasta. Mix with the dressing and let marinate 30-60 minutes.

Mix in the rest of the salad ingredients. taste and adjust seasoning.

Chill.

Garnish with cheese if desired at serving time.


Enjoy,

Leila