Artichokes through the grapevine

June 08, 1999

Artichoke Pasta Saladphoto: MARLA BROSE / staff photographer

Sally Poole says the Artichoke Pasta Salad recipe she has been making for about two years has been passed through the grapevine between family and friends.

"I love the dried tomatoes ... just all those tastes together," says Poole, 43, of Boonsboro. She got the recipe from her sister, Sue Barnes, of Sharpsburg.

Poole says she makes the salad every couple of months. It's a colorful side dish to take to family picnics, since it features feta cheese, artichoke hearts, cucumbers and red onions.


"It fits with anything," Poole says.

Artichoke Pasta Salad

  • 3 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • 1 pound penne rigate pasta
  • 8 ounces feta cheese, crumbled
  • 1/2 cup sun-dried tomatoes, cut in strips
  • 1 can artichoke hearts, drained and cut up
  • 1 cucumber, cut into bite-size pieces
  • 1/2 cup red onion, cut into thin slices

Combine first seven ingredients.

Prepare pasta according to package directions.

Add feta cheese, sun-dried tomatoes, artichoke hearts, cucumber and red onion to hot pasta.

Add vinegar and oil mixture and mix well. Serve while warm or refrigerate for later.

- Recipe from Sally Poole, Boonsboro

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