Mediterranean Salad With Artichokes Penne And Sun Dried Tomatoes Recipes

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MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES

Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10



Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes image

Steps:

  • In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
  • Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
  • Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

Nutrition Facts : Calories 323 g, Fat 14 g, Fiber 9 g, Protein 13 g

Coarse salt and ground pepper
1 cup penne pasta
1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
4 ounces feta, crumbled (1 cup)

MEDITERRANEAN PASTA IN MINUTES

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12



Mediterranean Pasta in Minutes image

Steps:

  • Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
  • Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

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