Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad

 When I first made this Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad, my husband said, "You have to blog about this!"  That, my friends, is super high praise from my husband, whose usual response to food he likes is a simple "It's good."  If I get an "it's good" from my husband, I know I have a winner.  Of course, it was at his request that this particular pasta salad was created.

So how did this receiver-of-hubby-high-praise come to be?  Well, not far from our church is a grocery store that has a salad bar.  Quite often on our way home from church on Sunday, we stop there and grab a quick salad for lunch.  One day they had a pasta salad chock full of sun dried tomatoes and mozzarella (two of hubby's favorites), dressed simply with olive oil.  Mark took a big ol' scoop.

After about two bites, Mark looked at me and said, "Can you make this?"  Well, you all know how I love to figure out recipes ... so of course I said, "I think I can figure something out."

And I did. 

So much so that this pasta salad has now become a household staple.  And it gets Mark's super high praise every time!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad

Source:  A Tracey original, inspired by a local grocery store salad bar

Ingredients

About 10 oz. cavatappi or rotini pasta

1 (8 oz.) jar sun dried tomatoes packed in olive oil, slightly drained and julienned

1 (12 oz.) jar marinated artichoke heart quarters, drained

1 c. green olives, halved

About 10 oz. mozzarella cheese, cut into small cubes

1 bunch fresh basil, chopped
3 T. red wine vinegar
About 1/4 c. extra virgin olive oil
1/4 tsp. salt


Directions
1.  Cook pasta according to package directions.  Drain and rinse under cold water.

2.  In a large bowl, combine sun dried tomatoes, artichoke hearts, green olives, mozzarella cheese, and basil.  Add pasta; toss to combine.  Add red wine vinegar, salt, and olive oil.  Mix well.

3.  Refrigerate for about an hour before serving. 

4.  As the salad sits, the pasta absorbs some of the olive oil.  Drizzle with a small amount of additional olive oil and toss just before serving if salad needs to be 'moistened.'

Notes:
- Whole wheat pasta can be used, no problem.
- You don't have to bother to drain the sun dried tomatoes much.  The olive oil they're packed in brings fabulous flavor to the salad.
- For large artichoke quarters, I cut them in half ... so I guess that makes them 8ths!

Enjoy!

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Show & Share hosted by Southern Lovely, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, Scrumptious Sunday hosted by Addicted to Recipes, Weekend Potluck hosted by The Country Cook, Gooseberry Patch Recipe Round-Up.

 When I first made this Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad, my husband said, "You have to blog about this!"  That, my friends, is super high praise from my husband, whose usual response to food he likes is a simple "It's good."  If I get an "it's good" from my husband, I know I have a winner.  Of course, it was at his request that this particular pasta salad was created.

So how did this receiver-of-hubby-high-praise come to be?  Well, not far from our church is a grocery store that has a salad bar.  Quite often on our way home from church on Sunday, we stop there and grab a quick salad for lunch.  One day they had a pasta salad chock full of sun dried tomatoes and mozzarella (two of hubby's favorites), dressed simply with olive oil.  Mark took a big ol' scoop.

After about two bites, Mark looked at me and said, "Can you make this?"  Well, you all know how I love to figure out recipes ... so of course I said, "I think I can figure something out."

And I did. 

So much so that this pasta salad has now become a household staple.  And it gets Mark's super high praise every time!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Sun Dried Tomato, Artichoke, & Fresh Basil Pasta Salad

Source:  A Tracey original, inspired by a local grocery store salad bar

Ingredients

About 10 oz. cavatappi or rotini pasta

1 (8 oz.) jar sun dried tomatoes packed in olive oil, slightly drained and julienned

1 (12 oz.) jar marinated artichoke heart quarters, drained

1 c. green olives, halved

About 10 oz. mozzarella cheese, cut into small cubes

1 bunch fresh basil, chopped
3 T. red wine vinegar
About 1/4 c. extra virgin olive oil
1/4 tsp. salt


Directions
1.  Cook pasta according to package directions.  Drain and rinse under cold water.

2.  In a large bowl, combine sun dried tomatoes, artichoke hearts, green olives, mozzarella cheese, and basil.  Add pasta; toss to combine.  Add red wine vinegar, salt, and olive oil.  Mix well.

3.  Refrigerate for about an hour before serving. 

4.  As the salad sits, the pasta absorbs some of the olive oil.  Drizzle with a small amount of additional olive oil and toss just before serving if salad needs to be 'moistened.'

Notes:
- Whole wheat pasta can be used, no problem.
- You don't have to bother to drain the sun dried tomatoes much.  The olive oil they're packed in brings fabulous flavor to the salad.
- For large artichoke quarters, I cut them in half ... so I guess that makes them 8ths!

Enjoy!

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Show & Share hosted by Southern Lovely, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, Scrumptious Sunday hosted by Addicted to Recipes, Weekend Potluck hosted by The Country Cook, Gooseberry Patch Recipe Round-Up.