OAKY'S PASTA SALAD
This dish was created due to laziness. Ok, I should stop chuckling. I was in the process of making a recipe called Antipasto-Style Penne, in which at the start of it, I realized I had bought the wrong sun-dried tomatoes. After reading the recipe once more, I became too lazy to broil the red bell pepper, the whole nine yards, and I was omitting the olives altogether anyway. Instead, I came up with something a bit similar, and it became a much faster side dish that could easily pass for a main dish served with a salad.
I noted a few variations on some items, in which you can do as you please. This recipe yields about 5-6 servings.
- 8oz uncooked bowtie pasta [You can use penne or corkscrew]
- 1/3 cup refrigerated pesto
- 3 slices of salami, diced [Bacon makes it a little saltier, which can be great, or you can use pancetta]
- 1/2 cup sun-dried tomatoes, in olive oil, bruschetta style [If you can't find this, get 7oz jar sun-dried tomato halves; drain and chop them]
- 1 (7oz) jar marinated quartered artichoke hearts, drained and chopped
- 1/2 cup shredded Parmesan cheese
- 1/8 tsp salt
- 1/4 cup pine nuts, toasted
- Cook the pasta according to package directions, omitting salt and fat. Drain.
- While pasta is looking, combine pesto, salami, sun-dried tomatoes, artichokes, and salt.
- Add the pasta and 1/4 cup Parmesan. Stir to combine.
- Sprinkle the remaining Parmesan and pine nuts to garnish.