Cherry Tomato And Spinach Salad With Artichoke Hearts Kalamata Olives Instructions. bring a large pot of water to a boil. add the spaghetti and cook it according to package directions. while the spaghetti is boiling, add the garlic and olive oil to a small pan. heat the oil over medium low heat and let the garlic gently cook in the oil, for about ten minutes. Make the dressing. in a small bowl, whisk together ¼ cup olive oil, 2 tablespoons white wine vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, a pinch of salt and pepper, and 1 2 to 1 teaspoon red pepper flakes (depending on how spicy you like things). set aside. cook the pasta.
Artichoke Tomato Salad Recipe Taste Of Home Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. add wine and cook until evaporated, about 2 minutes. stir in artichokes and cook until starting to brown, 2 to 3 minutes. add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. add pasta to skillet. Make the salad. in a large bowl, combine the pasta, artichoke hearts, sun dried tomatoes, olives, capers, scallions, and parsley. then give everything a good toss. make the pasta salad dressing. in a bowl with a whisk, or a mason jar with a tight fitting lid, combine the pesto, olive oil, tomato oil, lemon juice, salt, and pepper. In a large serving bowl, whisk together the dressing ingredients until emulsified. add the cooled pasta on top of the dressing and toss to combine. add the remaining salad ingredients on top of the pasta. toss the pasta salad until everything is evenly coated with the dressing. Instructions. blend together the vinegar, olive oil, artichoke hearts, garlic, salt, oregano and red pepper flakes in a mini food processor or blender jar until creamy. set aside. bring a large pot of salted water to a boil. add pasta and cook according to package, stirring often, until just tender.
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