• 46 Ratings

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

Everyday Food, January/February 2008

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Recipe Summary

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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

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Reviews

46 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 1
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