ARTICHOKE GOAT CHEESE PASTA SALAD

It doesn't have alot of ingredients in it, but the ones it does have pack huge flavor.

This would definitely stand up to serve when entertaining, as a side dish along side a grilled tuna steak would be wonderful, or as the main course with some good bread, which is how my hubby and I enjoyed it.

No matter how you serve it you won't be dissapointed.

Artichoke and Goat Cheese Pasta Salad

• 2 cups cork screw pasta
• 7.5 oz marinated artichoke hearts
• 1/4 cup sundried tomato packed in oil
• 2 oz goat cheese
• 1 large grated carrot
• 3-4 green onions, finely chopped
• Parmigiano Reggiano

Dressing

• Zest of 1 lemon
• 1 tbsp of artichoke marinade
• 1 tbsp good balsamic
• 1 clove garlic, grated
• 2-3 tsp honey
• 1/8-1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• Salt and Pepper
• 1/4 cup olive oil

Cook pasta in boiling salted water until el dente.

Mix all dressing ingredients except olive oil together in a small bowl. Slowly whisk in olive oil until incorporated.

Chop artichoke hearts and sundried tomatoes; place in a large bowl. Add crumbled goat cheese (just use your hands to crumble in), grated carrot and green onion. Drain and add hot pasta to bowl and pour on dressing. Stir to combine then chill 1 hour.

Serve with freshly grated Parmigiano Reggiano and more fresh parsley. I like to add a drizzle of extra virgin olive oil and some fresh cracked black pepper on top also.


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