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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 lb rigatoni
1/3 cup olive oil
1 clove garlic, crushed
1 tbsp balsamic vinegar
1 can artichoke hearts, drained and quartered
8 thin slices prosciutto, chopped
1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
1/4 cup fresh basil leaves, shredded
1/4 cup pine nuts, lightly toasted
1/4 cup small black Italian olives
Add the rigatoni to large pan of rapidly boiling water and cook till dente. Whisk the oil, garlic and balsamic vinegar together in a small bowl till well combined and set aside.
Drain the pasta thoroughly and transfer to a large bowl. Add oil mixture and toss through while the pasta is still hot. Allow the pasta to cool slightly. Add the artichoke hearts, prosciutto, sun- dried tomato, basil, pine nuts and olives. Toss together until well combined, season with salt and freshly ground black pepper and serve. Serves 4-6
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WARM PASTA SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 lb rigatoni
1/3 cup olive oil
1 clove garlic, crushed
1 tbsp balsamic vinegar
1 can artichoke hearts, drained and quartered
8 thin slices prosciutto, chopped
1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
1/4 cup fresh basil leaves, shredded
1/4 cup pine nuts, lightly toasted
1/4 cup small black Italian olives
Add the rigatoni to large pan of rapidly boiling water and cook till dente. Whisk the oil, garlic and balsamic vinegar together in a small bowl till well combined and set aside.
Drain the pasta thoroughly and transfer to a large bowl. Add oil mixture and toss through while the pasta is still hot. Allow the pasta to cool slightly. Add the artichoke hearts, prosciutto, sun- dried tomato, basil, pine nuts and olives. Toss together until well combined, season with salt and freshly ground black pepper and serve. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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