Pasta Salad with Artichokes & Sprouts
Submitted by hankg
Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.
YIELD
6 servingsPREP
5 minCOOK
10 minREADY
1 hrsThis pasta salad gets most of its flavor from the marinated artichoke hearts. Their tangy, herby brine seasons the pasta as the salad sits, so you don’t need a heavy oil-based dressing. Red wine vinegar, basil, and savory round things out.
Alfalfa sprouts might seem like an unusual addition to a pasta salad, but they bring a fresh, grassy crunch that lightens up the heavier ingredients. Fork them apart when adding so they don’t clump into a mat. They weave through the pasta and give every forkful a bit of texture.
The resting time is what pulls it all together. An hour or two lets the vinegar and artichoke marinade soak into the pasta and vegetables. The flavors sharpen and meld in a way that freshly tossed salad just can’t match. Serve it at room temperature or chilled, both work well.
Pro Tips
- Chop the artichoke hearts into bite-sized pieces, not too small. You want to taste them in every bite, not have them disappear.
- Rinse the pasta under cold water right after cooking to stop the carryover heat and wash off excess starch that makes it sticky.
- Taste and adjust the vinegar after the salad rests. The pasta absorbs acidity as it sits, so you may need a splash more before serving.
Variations
- Add diced mozzarella and hard-boiled eggs to turn this into a hearty main dish salad, as the recipe suggests.
- Toss in sun-dried tomatoes for a sweet, concentrated tomato punch.
- Swap alfalfa sprouts for baby arugula if you prefer a peppery bite over the mild grassiness.
Ingredients
Directions
Cook the pasta, then rinse it with cool water.
Drain the pasta well and put it in a mixing bowl.
Chop the artichokes into bite-sized pieces and add them to the pasta.
Add the alfalfa sprouts, separating the strands as much as possible with a fork, and the remaining ingredients.
Mix well and allow to stand for 1 to 2 hours either at room temperature or refrigerated before serving.
Variation: To serve as a main dish salad, garnish with hard-boiled eggs or add some diced mozzarella cheese.
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