Updated Nov 24, 2014Chatelaine
- Bring a large saucepan of water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then cut in half. Place all in a large bowl.
- Drain pasta and add to vegetable mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to evenly mix. Taste and add more dressing, if you wish.
- Cover and refrigerate at least 1 hour or overnight. Flavour improves with sitting. Salad will keep well, covered and refrigerated, up to 2 days. The pasta soaks up dressing so you’ll need to stir in a little more before serving.
Stock up on goodies from the supermarket deli cart for fast fixings for this pasta salad. Dress it with a splash of Italian salad dressing and freshly grated Parmesan.
NutritionCalories 305, Protein 9.2 g, Carbohydrates 38.5 g, Fat 13.3 g, Fibre 4.3 g, Sodium 671 mg.
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