Caprese Pasta Salad with Artichokes and Olives
Whole Food Republic
Whole Food Republic
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Ingredients

  • 10 min
  • 20 min
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  • INGREDIENTS
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  • For the salad
  • 500 g dried spiral-shaped pasta (preferably whole wheat or spelt)
  • 350 g cherry tomatoes, quartered (if available use a mix of heirloom varieties)
  • 150 g marinated artichoke hearts, drained and coarsely chopped*
  • 1 ball water-packed mozzarella, drained and chopped (125 g)
  • 1/2 cup freshly grated parmesan cheese (40 g)
  • 1/2 cup pitted Kalamata olives, halved (60 g, about 16 olives)
  • 1 tablespoon capers (in brine), drained
  • 2 generous handfuls fresh basil leaves, thinly sliced
  • 1/4 cup pine nuts, lightly toasted (25 g)
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  • For the sun-dried tomato dressing
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons good-quality red wine vinegar
  • 1 large garlic clove, minced
  • 6 oil-packed sun-dried tomatoes halves, drained (50 g)
  • sea salt and freshly ground pepper, to taste

Instructions

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