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

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

Choose fat-free versions of favorite salad ingredients, such as water-packed artichokes and oil-free sun-dried tomatoes, to effortlessly cut calories.

Everyday Food, January 2008 http://www.marthastewart.com/312643/mediterranean-salad-with-artichokes-penn
3.235295
Rated
64.7059100(17)17
  • Prep Time 35 minutes
  • Total Time 35 minutes
  • Yield Serves 4

Ingredients

    • 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)

Directions

  1. 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.
  2. Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
  3. Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

Cook's Note

To soften sun-dried tomato strips, toss them into the pasta pot at the last minute.

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