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Full Online Book HomeLearning KitchenPasta And Pastasauces - Salad - Pasta Salad With Artichokes And Sun-dried Tomatoes
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Pasta And Pastasauces - Salad -  Pasta Salad With Artichokes And Sun-dried Tomatoes Post by :jtmjr21218 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :994

Click below to download : Pasta And Pastasauces - Salad - Pasta Salad With Artichokes And Sun-dried Tomatoes (Format : PDF)

Pasta And Pastasauces - Salad - Pasta Salad With Artichokes And Sun-dried Tomatoes

1 (20-ounce) package fresh three-cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 garlic clove, pressed
2 cups chopped celery
1 (13-3/4 ounce) can artichoke hearts in water, drained and chopped
3/4 cup chopped green onions
1/2 cup drained oil packed sun-dried tomatoes, coarsely chopped
1/2 cup Kalamata or other brine cured olives, pitted and coarsely chopped
1/2 cup freshly grated Parmesan cheese.


Cook pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain; rinse with cold water to cool quickly. Drain again.

Whisk mayonnaise and next 10 ingredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 cup dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomatoes and olives.

Add pasta to vegetable mixture, then Parmesan cheese; toss to blend. Mix in more dressing by 1/4 cupfuls, if desired. Season salad with salt and pepper. (Pasta salad can be made 1 day ahead. cover and chill.) Serve cold or at room temperature.
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24 oz. pkg. tri-colored corkscrew noodles 1/2 cup black olives, sliced 1 oz. pimentos, chopped 1/2 green bell pepper, diced fine 1/2 red onion, diced fine 2 stalks celery, diced fine 1 cup fresh spinach, chopped fine 1 clove garlic, diced extra fine or pressed Crumbled feta cheese, optional 2 pkgs. Good Seasons Italian Dressing, mixed 1/4 cup red wine vinegar Dice vegetables; mix dressing and vinegar together in a large bowl. Add vegetables and marinate overnight. Cook pasta; cool thoroughly. Add to dressing; toss well to mix. Refrigerate until ready to serve.
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