Artichoke Salad Recipe: 4 Components of an Artichoke Salad

• 1 pound short pasta noodles, such as fusilli
• ¼ cup white wine vinegar or red wine vinegar
• 1 teaspoon dijon mustard
• ⅓ cup extra virgin olive oil
• 2 minced garlic cloves
• ¼ lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons dried oregano
• 1 red onion
• 1 romaine lettuce heart, chopped
• 14 ounces marinated artichoke hearts, quartered
• 1 cup roasted red bell peppers
• 1 cup grape tomatoes or cherry tomatoes
• 8 ounces kalamata olives
• 1 cucumber, chopped and quartered
• ½ cup feta cheese, crumbled
• ½ cup parmesan cheese
• 3 tablespoons capers
• ¼ cup basil leaves, chopped

1. 1

   Bring a large pot of water to boil. Add the pasta when boiling and allow to cook for up to 10 minutes. Then, drain the pasta and set it aside.

2. 2

   In a small bowl, combine all of the ingredients for the dressing, including the white or red wine vinegar, dijon mustard, dried oregano, olive oil, garlic, lemon juice, salt, and pepper. Stir to combine.

3. 3

   Marinate the red onions in the dressing. Chop the red onion into slivers and add them to the dressing. Let the onions sit for at least 30 minutes.

4. 4

   Combine the salad ingredients. In a large bowl, add the chopped romaine lettuce, artichoke hearts, roasted red peppers, cherry or grape tomatoes, kalamata olives, and cucumber. Drain the pasta and add to the ingredients.

5. 5

   Pour the dressing mixture, including the red onions, over the salad ingredients. Stir and toss until combined.

6. 6

   Crumble feta cheese and parmesan cheese over the salad before adding the chopped basil leaves and capers to garnish. Add salt and pepper to taste.

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