Suanne's TAILGATE PASTA SALAD
go to the video recipe here
Ingredients (Makes 8 servings)
1 lb Campanelle Pasta
1/4 cup olive oil to cook with OR USE LESS IF YOU CAN
1/4 cup olive oil to use a the end to make the sauce/dressing
1 small red onion sliced thin
4 cloves garlic minced
2 cups cherry tomatoes halved
8 ounces artichoke hearts frozen or canned cut in half or quarters
32g Marinated Artichoke Hearts use whole jar, oil too
4 ounces capers rinsed and drained
1/4 cup fresh thyme leaves chopped
1/4 cup flat leaf parsley chopped
Directions
1. Cook Pasta and drain (reserve 1 cup+ of pasta water)
2. In a skillet, heat 1/4 cup or LESS Olive Oil, add THIN sliced red onion and cook till soft, between 4 to 5
minutes.
3. Add minced garlic and cook for 30 seconds.
4. Add artichoke hearts, (I slice them in half or smaller), add marinated artichoke hearts with oil,
5. Add capers and thyme.
6. Cook between 8 to 10 minutes.
7. Add cooked pasta, halved cherry tomatoes and 1/4 cup Olive Oil.
8. Toss until all ingredients are coated, adding a little pasta water if needed to thin out sauce. Season with
salt and pepper.
9. SERVE WARM OR ROOM TEMPERATURE.
Yummmmmm. I love this salad.
Bon Appetite
Suanne
go to the video recipe here
Ingredients (Makes 8 servings)
1 lb Campanelle Pasta
1/4 cup olive oil to cook with OR USE LESS IF YOU CAN
1/4 cup olive oil to use a the end to make the sauce/dressing
1 small red onion sliced thin
4 cloves garlic minced
2 cups cherry tomatoes halved
8 ounces artichoke hearts frozen or canned cut in half or quarters
32g Marinated Artichoke Hearts use whole jar, oil too
4 ounces capers rinsed and drained
1/4 cup fresh thyme leaves chopped
1/4 cup flat leaf parsley chopped
Directions
1. Cook Pasta and drain (reserve 1 cup+ of pasta water)
2. In a skillet, heat 1/4 cup or LESS Olive Oil, add THIN sliced red onion and cook till soft, between 4 to 5
minutes.
3. Add minced garlic and cook for 30 seconds.
4. Add artichoke hearts, (I slice them in half or smaller), add marinated artichoke hearts with oil,
5. Add capers and thyme.
6. Cook between 8 to 10 minutes.
7. Add cooked pasta, halved cherry tomatoes and 1/4 cup Olive Oil.
8. Toss until all ingredients are coated, adding a little pasta water if needed to thin out sauce. Season with
salt and pepper.
9. SERVE WARM OR ROOM TEMPERATURE.
Yummmmmm. I love this salad.
Bon Appetite
Suanne
