Simple. Delicious. Inexpensive. Pasta salad is the quintessential summer dish.
The mozzarella in this salad adds a light saltiness, and the grape tomatoes offer juicy bursts of flavor. For those watching their carbs, you can slash the pasta and double up on the veggies. All of the healthy ingredients will keep your belly happy — and your wallet fat.
Need to feed a house full of hungry teens? Double this recipe and you’ll have enough to feed an army.
- 6 baby artichokes
- Cooking spray
- 1/2 Tablespoon olive oil, plus extra for drizzling
- 3 1/2 Cups cooked farfalle pasta
- 1 Cup chopped basil leaves
- 1/2 Cup quartered grape tomatoes
- 1/4 Pound fresh salted mozzarella, cut into cubes
- Salt and pepper, to taste
Carefully rinse the baby artichokes and pat them dry. Cut off the stems and also the tops of the artichokes. Remove the outer layer of leaves from each artichoke and discard.
Preheat the oven to 350 degrees.
Coat a baking pan with cooking spray. Halve each artichoke lengthwise and place on the baking pan, flat side up. Drizzle each half with olive oil, and roast in the oven for 1 hour. Remove and allow them to cool.
In a large bowl, combine the pasta, artichokes, basil, tomatoes, mozzarella, and olive oil. Season with salt and pepper, to taste. Mix thoroughly, serve, and enjoy!