About This Recipe
So whilst I was rearranging my sundries the other day I came across a jar of artichoke hearts and some stuffed Chalkidiki olives, when all of a sudden inspiration struck! I still had a good portion of that orecchiette pasta from my “goulash” recipe. If I mixed together the artichokes, olives, pasta, and maybe some tomatoes, I might just have the beginnings of a wonderful pasta salad side dish. In the long run the only thing I added was just some cherry tomatoes, parmesan cheese, olive oil and used just a little of the brine from the artichokes to season the salad.
About The Olives
So the olives that I used for this recipe were “Blue Cheese Stuffed Chalkidiki Olives” from Trader Joe’s. I believe that are a seasonal item for them. That being said, there is a plethora of choices when it comes to the olives you can use. I love all olives, but would recommend sticking to a green olive with this recipe, but that is only my opinion.
Artichoke Pasta Salad
4
servings5
minutes5
minutes10
minutesIngredients
12 Oz Orecch
1 Pint Cherry Tomatoes
1 12 Oz Jar Marinated Artichokes (chopped, partially drained)
10 Oz Chalkidiki Olives
1/2 Cup Parmesan Cheese
1/4 Cup Olive Oil
Salt & Pepper (to taste)
Directions
- Make pasta as directed on the label
- Once the pasta is done combine all ingredients in a large bowl and stir/toss till well mixed.