Name: Sun-Dried Tomato Pasta Salad with Artichoke Hearts
Ingredients: 1/2 cup sun-dried tomatoes (, drained if using oil-packed (about 12 halves)); 2 tablespoons fresh lemon juice; 2 cloves garlic (, peeled); 1 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil; 1 teaspoon fresh oregano leaves ((about 6-8 leaves)); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly-ground black pepper ((medium grind)); 1 pound short pasta (, such as casarecce); 1 pound frozen artichoke hearts (, thawed and quartered*); 2 tablespoons olive oil; 1/2 cup chopped shallots; 3 tablespoons capers (, drained); 1/2 cup sun-dried tomatoes (, cut into thin strips); 1/4 to 1/2 teaspoon crushed red pepper flakes ((optional, if you want the pasta to have a kick)); 2 ounces toasted pine nuts; 1/4 cup chopped flat leaf parsley; 1/4 cup chopped fresh basil; 1/2 cup shaved Pecorino Romano (, plus additional); kosher salt and pepper to taste

Sun-Dried Tomato Pasta Salad with Artichoke Hearts

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

1/2 cup sun-dried tomatoes (, drained if using oil-packed (about 12 halves))
2 tablespoons fresh lemon juice
2 cloves garlic (, peeled)
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 teaspoon fresh oregano leaves ((about 6–8 leaves))
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper ((medium grind))
1 pound short pasta (, such as casarecce)
1 pound frozen artichoke hearts (, thawed and quartered*)
2 tablespoons olive oil
1/2 cup chopped shallots
3 tablespoons capers (, drained)
1/2 cup sun-dried tomatoes (, cut into thin strips)
1/4 to 1/2 teaspoon crushed red pepper flakes ((optional, if you want the pasta to have a kick))
2 ounces toasted pine nuts
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh basil
1/2 cup shaved Pecorino Romano (, plus additional)
kosher salt and pepper to taste

Instructions

Make the Sun-Dried Tomato Vinaigrette
Make the Pasta Salad

Find it online: https://www.receipster.com/sun-dried-tomato-pasta-salad-2/