Loaded Pasta Salad with Artichoke Dressing
A prismatic, healthy loaded pasta salad with a delicious creamy grilled artichoke dressing that is made from grilled marinated artichoke hearts from your supermarket’s salad bar. Let’s put that salad bar to work!
- Yield: Serves 6
Ingredients
Units
Scale
- 3 to 4 cups broccoli florets, trimmed as needed
- Olive oil, as needed
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 clove garlic
- 2 scallions, roughly chopped
- 2 tablespoons grated parmesan
- 1 cup grilled artichoke hearts (from the salad bar at your supermarket)
- 1/4 cup plain yogurt, or more if desired
- 1 pound short cut pasta, any shape
- 1.5 to 2 cups halved cherry tomatoes
- 1 bell pepper sliced (any color)
- 2/3 cup shredded or bite-sized mozzarella
OPTIONAL (but delicious) ADD-INS
- Radishes
- Banana peppers
- Pitted and crushed olives
- Sliced apple
Instructions
- Preheat your oven to 400° F. Adjust a rack to the top position, and place a large baking sheet in the oven.
- In a large mixing bowl, toss together the broccoli florets, salt and pepper, sugar, and several generous glugs of olive oil – I give ¼ cup as a ballpark measurement, but I never measure this. Just don’t be shy, and add oil until the broccoli is visibly shiny, and all of the pieces are actually coated. It won’t get crunchy and crispy as nicely if you don’t add enough oil.
- Using an oven mitt, remove the baking sheet and spread the seasoned broccoli out in an even layer. Roast for about 15 to 20 minutes (this depends on the size of your florets), stirring once halfway through. Remove from the oven and set aside to cool until needed.
- Meanwhile, prepare your dressing. In a blender, add the garlic, scallions, parmesan, artichokes, and ¼ cup of olive oil. Start the motor and then drizzle in more oil until the dressing comes together in a loose, creamy pesto of sorts. Transfer it to a small bowl and stir in the yogurt. Taste and season with salt and pepper, as needed.
- Cook the pasta according to package directions; drain and reserve ½ cup of the pasta water. Transfer to a large serving bowl. Toss the pasta with the creamy artichoke dressing, using as much or as little as you like (I use it all), and adding a little of the reserved pasta water, if needed.
- To the dressed pasta, add the tomatoes, banana peppers, sliced bell pepper, apple, mozzarella, roasted broccoli, and any extras that you like (this is a great way to use up any veggies you’ve got in your fridge). Toss a bit and serve. I like this best at room temp, but it also works well cold, right from the fridge. This will keep nicely in the refrigerator for 3 to 4 days.