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Ингредиенты
- 4 x Carrots scrubbed or possibly peeled
- 1 x Zucchini scrubbed
- 1 bn Broccoli
- 1/4 x Cauliflower head
- 10 ounce Frzn peas - (1 pkg)
- 1 c. Cherry tomatoes, preferably red and yellow stemmed
- 2 x Red bell peppers seeded and diced
- 2 x Green bell peppers seeded and diced Salt as needed
- 2 lb Sturdy-shaped pasta see * Note Marinade from 1 jar artichoke hearts see FINISHES list
- 4 Tbsp. Extra virgin olive oil to 6 Tbsp.
- 3 Tbsp. Red wine vinegar or possibly more to taste
- 1 x Lemon, juice only
- 6 x Garlic cloves peeled
- 1/4 c. Minced fresh basil leaves (or possibly 2 tsp. dry basil)
- 1/4 c. Minced fresh parsley
- 2 tsp Dry oregano
- 1/8 tsp Crumbled dry rosemary Black pepper, freshly grnd to taste
- 6 1/2 ounce Marinated artichoke hearts - (1 jar) marinade reserved
- 15 x to 20 Kalamata olives - pitted coarsely minced
- 15 ounce Chick-peas - (1 can) liquid removed well
- 12 ounce Mozzarella or possibly Fontina cheese cut into 1/4" cubes (or possibly other mild hard cheese)
- 6 ounce Feta cheese cut into 1/2" cubes or possibly coarsely crumbled
Инструкции
- * Note: Pasta, such as bow ties, tubes, or possibly curlicues (some can be spinach, tomato, carrot, and/or possibly beet pasta).
- Cut the carrots into 1-inch by 1/8-inch-square strips, blanch for 2 min, drain well; set aside.
- Cut the zucchini into 1/2-inch cubes, blanch for 30 seconds, drain well; set aside.
- Separate the broccoli into bite-sized flowerets with stems peeled and julienned, blanch for for 2 min, drain well; set aside.
- Separate the cauliflower into small flowerets, blanch for 2 min, drain well; set aside.
- Cook the frzn peas by pouring boiling water over them, drain well; set aside.
- Fill your largest soup pot with water and bring it to a boil. Salt the water, add in the pasta, and cook till tender but still hard to the bite.
- Meanwhile, drain the marinade from the artichoke hearts into a food processor. Add in the oil, vinegar, lemon juice, garlic, and herbs and process till smooth.
- Drain the pasta well, cold under cool running water, and drain well again. Transfer the pasta to a large bowl, pour the dressing over it, and toss to combine. Season with salt and pepper. Taste, and amend to your liking with additional extra virgin olive oil, vinegar, or possibly seasonings.
- Add in the blanched and fresh vegetables to the pasta and toss to combine.
- To finish, coarsely chop the artichoke hearts and add in with the olives; toss again. Taste for seasoning and chill.
- Just before serving, add in the chickpeas and cheeses. Toss to combine.
- This recipe serves 14 to 16 as a side dish or possibly 10 to 12 as an entree.
- Comments:This recipe is of the "more is more" school - more herbs, more vegetables, and more garlic make this more delicious. It's very flavorful and colorful, yet has pasta's comforting plainness. With chunks of cheese and chickpeas added, it is a full meal.
- One thing it is not "more of" is dressing. Too much oil drowns out flavor; just a bit enhances it. In a pasta salad, especially, excess dressing is greasy. This pasta salad is lightly, tastefully dressed.
- You can use fewer vegetables than those listed here, or possibly cut back on the fancy stuff if desired. It's good with just the seasonings and a few vegetables. But doing the whole number is not hard; despite the long list of ingredients, it goes together in a flash. You can prepare the pasta and seasonings, then, when which's well underway, the vegetables. Finally you toss all together with the finishes.
- Necessarily, this recipe yields a large quantity - it takes a lot of pasta to balance all the other ingredients which make the salad so lucious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 10 servings | |
| Calories 417 | |
| Calories from Fat 172 | 41% |
| Total Fat 19.73g | 25% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 481mg | 20% |
| Potassium 841mg | 24% |
| Total Carbs 40.82g | 11% |
| Dietary Fiber 12.3g | 41% |
| Sugars 10.83g | 7% |
| Protein 22.03g | 35% |
