Cold Artichoke Salad

Cold Artichoke Salad

This salad combines marinated artichoke hearts, black olives, cherry tomatoes, flavorful fusilli pasta, and a tangy oregano vinaigrette to make it brimming with all the greatest components of a traditional Italian salad. For your family, this is a simple, practically no-cook dinner, which is great if you want to try something new.

Choosing The Artichokes

This salad’s headliner is the artichokes. I alternate between using fresh artichokes and marinated or canned artichokes, and both work perfectly. If you’re in a hurry, like I was while creating this recipe, I recommend using canned or marinated artichokes.

Still, when I have the time, I prefer to stick with the actual thing. Artichokes are one of those veggies that seem exceptional no matter how they appear on the plate. Here’s how to find the best ones and cook them for your salad.

The greatest artichokes are available during the spring and fall seasons. Look for artichokes that are substantial for their size.

Look for ones with tightly wrapped leaves that are sturdy enough to snap off at the base rather than bending. The true trick is to brush their leaves together; if the leaf squeaks, the artichoke is extra-fresh.

You can either steam or boil them for this salad. The artichokes prepared in this manner are ideal for salad because they absorb a lot of the marinade, which is exactly what you want.

Cleaning Fresh Artichokes

Here are some straightforward steps for cleaning artichokes: Under cold water, the artichoke should be rinsed. Remove any stray leaves from the artichoke’s stem and pat it dry. Remove any thorny leaf tips with a sharp knife or pair of kitchen scissors. Cut about an inch off the top of the artichoke using a sharp knife.

To avoid browning, rub the exposed surfaces with lemon. Remove the stem, leaving around one inch. Peel the outer layer from the remaining stem and massage it with lemon juice. Under cold water, rinse the artichokes to eliminate impurities.

The artichokes are steamed in a steamer basket. They are done when the knife can be readily inserted into the stem. Typically, this takes around an hour. Once cooked, they can be separated into individual leaves or sliced into thin wedges.

Choosing The Right Pasta

If you were thinking that elbow macaroni would be good for a pasta salad, you’d be wrong. Please don’t do that; they go soggy easily and should be reserved for mac & cheese only.

We recommend using short, skinny pasta shapes like fusilli or penne for this pasta salad. Dry pasta is preferable to fresh or frozen since it can withstand dressing and stirring better.

Pasta should be boiled in generously salted water until al dente. The pasta should be drained and rinsed, but not shocked by a sudden plunge into cold water. With this final process, any lingering taste will be washed away forever.

Despite the fact that this is a cold pasta, the pasta should be tossed with the dressing while it is still hot. This allows the pasta to soak up more of the sauce. The salad is then chilled before being served. The spaghetti can be served either cold or at room temperature, but it is slightly enhanced by the warm dressing.

Making The Dressing

I kept my attire here rather straightforward. I made use of the marinated, lemon-vinegar-flavored artichokes. Use apple cider vinegar, wine vinegar, or lemon juice to add flavor to your own, whether it is steamed or straight from the can without any flavoring.

The oil is the dressing’s main component. Instead of adding more vinegar or herbs if you want more flavor, add extra oil. Flavors are found in fat.

Use a 50/50 combination of oil and vinegar or lemon juice to make vinaigrette. Use half of the prepared dressing to coat the pasta and save the remaining for dishing.

Other Ingredients

Instead of spaghetti, prepare the salad with crunchy lettuce and mozzarella tiny balls. This is a lighter variation suitable for brunch or lunch.

Ingredients

1 pound of cooked pasta
1 cup of canned artichoke hearts (marinated or steamed)
6 cherry tomatoes, cut in half
10 black olives
3.0 ml olive oil
1 tsp of Italian dry herbs
1 minced garlic clove
3 tbsp lemon juice, or vinegar (if you are using steamed artichokes)

Instructions

1. Combine oil, garlic, herbs, and, if using, lemon juice in a bowl.

2. Set aside 2 tablespoons of the dressing for dishing.

3. Stir in the artichokes and pasta. Gently toss to mix.

Add cherry tomatoes and olives to the pan.

Before serving, sprinkle spaghetti with additional dressing.

Salad should be refrigerated for at least 15 minutes before serving. In addition, the salad can be stored for up to three days in the refrigerator; just remember to keep the dressing on the side.

Ingredients

1 pound of cooked pasta
1 cup of canned artichoke hearts (marinated or steamed)
6 cherry tomatoes, cut in half
10 black olives
10 minutes
3.0 ml olive oil
1 tsp of Italian dry herbs
1 minced garlic clove
3 tbsp lemon juice, or vinegar (if you are using steamed artichokes)

Instructions

In a mixing bowl, combine the oil, garlic, herbs, and lemon juice, if using. 2 tbsp dressing set aside for serving Mix in the artichokes and noodles. Gently toss to mix. Mix in the cherry tomatoes and olives. Before serving, sprinkle some additional dressing over the spaghetti.

Notes

The salad should be refrigerated for 15 minutes before serving. Additionally, the salad can be kept in the refrigerator for up to 3 days; just put the dressing on the side.

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