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Tomato & artichoke pasta salad : less is more !
Very simple pasta salad with fresh cherry tomatoes and juicy artichoke hearts with a lemon juice and olive oil dressing.
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Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
Author:
Eloïse
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Ingredients
1x
2x
3x
▢
20
cherry tomatoes
(300 g)
▢
2 cans
artichoke hearts
(2 x 240 g drained weight)
▢
320
g
gluten free spaghetti
(80 g/serving)
▢
4
tbsp.
olive oil
extra virgin
▢
1
squeeze
lemon juice
to taste
▢
2
tsp.
dried oregano
▢
1
pinch
salt, pepper
I like to use Sichuan pepper
▢
1
handful
fresh basil leaves
Optional
▢
2
slices
lemon
organic
Instructions
Boil water with salt. Cook the pasta according to the instructions on the package.Drain and rinse under cold water for 1 minute.
Wash the tomatoes and cut them in half.
Drain the artichoke hearts and cut them in half.
If desired, cut the lemon slices in small pieces, skin on.
Toss the tomatoes, the artichokes and the lemon in a large bowl with oliveoil, a squeeze of lemon juice, salt, pepper and oregano.
Add the pasta to the bowl and mix well.
Serve cold with fresh basil leave and a dash of pepper.
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