Easy artichoke and red pepper pasta salad

    Easy artichoke and red pepper pasta salad

    17saves
    20min


    36 people made this

    About this recipe: A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan.

    Ingredients
    Serves: 8 

    • 500g (1 lb) penne pasta
    • 1 head broccoli, cut into florets
    • 1 red pepper, julienned
    • 175g (6 oz) jarred marinated artichoke hearts, liquid reserved
    • 4 tablespoons grated Parmesan cheese
    • salt and freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and allow to cool.
    2. In large bowl, combine pasta, broccoli, red pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews (6)

    1

    Altered ingredient amounts. The pepper is good roasted with olive oil and sea salt then julienned and added after cooling. Different coloured peppers work well as well. - 18 Nov 2009

    by
    1

    Used different ingredients. The name says it all — easy! However, it is a little bland. I have added little more parmesan cheese, artichokes and marinade. I have also added black olives and sun-dried tomatoes in oil. The oil which soaks up the flavour of the sun-dried tomatoes really adds flavour to the salad. Couple tablespoons will do the trick. - 15 Sep 2008

    by
    0

    Altered ingredient amounts. This is excellent! I've been in search of a good tasting, easy, pasta salad and this is it. I especially loved the artichoke hearts, so I doubled the required recipe. Thanks for sharing! - 15 Sep 2008

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