This salad is stuffed to the brim with all of the greatest components that are traditionally found in an Italian salad. Marinated artichoke hearts, black olives, and cherry tomatoes join forces with delectable fusilli pasta and a tangy oregano vinaigrette to create this mouthwatering dish.
If you are looking for a quick and simple supper for your family, particularly one that requires absolutely no cooking, this is the recipe for you.
Selecting Artichokes as an Option
The artichokes are the featured ingredient in this delicious salad. There are times when I use fresh artichokes, and there are other times when I use artichokes that have been marinated or canned, and both of these methods are successful.
If you are pressed for time when preparing this meal, much like I was, then I recommend that you stick with canned artichokes or artichokes that have been marinated.
In spite of this, I prefer to stay with the actual thing on the days when I have some spare time.
Artichokes are one of those veggies that, no matter how they are prepared or presented on the dish, always give the impression of having something extra special about them. The following is a tutorial that will assist you in selecting the best ones for your salad and preparing them properly.
When artichokes are in their prime, which occurs in the spring and autumn, they are at their most delicious. You should look for artichokes that have a weight that is proportional to their size.
In addition to this, seek ones that have leaves that are firmly attached to the stem but may still be snapped off at the base. The true secret, however, is to brush their leaves; if the leaf squeaks, it indicates that the artichoke is very fresh.
You may either boil or steam the vegetables to prepare them for this salad. The artichokes that have been cooked in this manner are excellent for use in salads because they will thoroughly absorb the marinade, which is exactly what you want them to do.
Purifying Recently Harvested Artichokes
The process of cleaning artichokes may be broken down into a few easy phases, which are as follows:
Perform the last cleaning of the artichoke using ice water. After drying it off with a paper towel, remove any leaves that have become detached from the stem of the artichoke.
Remove any sharp or thorny points from the leaves of the plant using kitchen scissors or a sharp knife.
Remove approximately an inch and a half off the top of the artichoke using a knife that is very pointed.
To prevent the exposed sections from becoming brown, rub them with lemon. Take the stem off, being sure to leave about an inch of it.
Peel the outer layer of the remaining stem, then brush lemon over the exposed, peeled portion of the stem. To purge the artichokes of any contaminants, run them under a stream of cold water.
In a steamer basket, bring the artichokes to a boil. They are finished when the knife can be inserted into the stem without much effort. This takes roughly an hour of time on average. After they are finished, you can either cut them into thin wedges or separate them from the individual leaves.
Selecting the Appropriate Pasta
If you were thinking that elbow macaroni would make the ideal pasta for a salad, you were mistaken. Please do not do this since they are prone to become soggy; instead, save them just for use in mac & cheese.
When making pasta salad, use short and tiny varieties of pasta, such as fusilli or penne. Always use dry pasta, never fresh or frozen, since dried pasta can withstand dressing and stir far better than the other two options.
When you are preparing pasta, you should always boil it until it is al dente in water that has been generously seasoned. After draining and rinsing the pasta, do not put it through a sudden temperature change by running it under cold water. This procedure will remove any taste that may have been there.
In spite of the fact that this is cold pasta, the spaghetti will be tossed with the dressing while it is still warm. The spaghetti will be able to take in more flavour in this manner. After that, place the salad in the refrigerator to cool for at least an hour before serving.
You may certainly combine the dressing with the cold pasta, but I personally think it tastes a little bit better with the heated dressing.
The Process of Making the Dressing
My attire for this occasion was not very complicated. I used artichokes that had been marinated and had a taste that was reminiscent of lemon and vinegar.
If you have your own, either steamed or straight from the can, and it is flavourless, you may add some more flavour by using apple cider vinegar, wine vinegar, or lemon juice.
Olive oil is the most important component of the dressing. If you want a more robust taste, rather than adding extra vinegar or herbs, increase the amount of oil in the dish. The tastes are concentrated in the fat.
To prepare the vinaigrette, mix equal parts oil and vinegar or lemon juice in a ratio of 50/50. Use half of the prepared dressing to coat the pasta, and set aside the other half of the dressing for serving.
The Rest of the Ingredients
You may prepare the salad with crunchy lettuce and add some mozzarella tiny balls if you want to. This is an alternative to using spaghetti. This is a healthier alternative that you may have for lunch or brunch.
Artichoke salad served cold
Time required for preparation: 10 minutes
Servings: 2
Ingredients
- 2 cups of pasta once cooked
- 1 cup of artichoke hearts, either canned marinated or steamed or artichoke hearts from a can
- 6 cherry tomatoes, cut in half lengthwise
- 10 black olives
- 3 tbsp olive oil
- 1 cubic millimetre of dried Italian herbs
- 1 garlic clove, finely chopped
- 3 tbsp lemon juice, or vinegar (if you are using steamed artichokes)
Instructions
- Combine the olive oil, garlic, herbs, and lemon juice, if using, in a bowl and mix together.
- tablespoons of the dressing should be set aside for serving.
- Stir in the spaghetti and artichoke hearts. Combine everything by gently tossing it.
- Stir in some olives and cherry tomatoes.
- Before serving, sprinkle the pasta with an additional dressing that has been reserved.
NOTE: Before serving the salad, place it in the refrigerator for fifteen minutes to chill. You can also keep the salad in the refrigerator for up to three days; just remember to store the dressing separately.