Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
10 to 12 servings
Category
Course
Special Considerations
Credit
Dottie Rowe Brentwood Historical Society, Brentwood, New Ham
Ingredients
8 ounces corkscrew pasta
1 can (8-1/2 ounces) artichoke hearts, drained and sliced
1-1/2 cups spinach
3/4 cup pitted black olives
1/2 cup chopped pimiento, drained
1 medium-size red onion, chopped
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup oil of your choice (canola, avocado, olive, etc.)
2 tablespoons honey
3/4 teaspoon dried basil
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
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Comments
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I make these types of salads all the time, just last night, in fact! Excellent for summer, but any season will do! I like a version of this with feta, spinach, black olives and tomatoes. The artichoke hearts are a great idea. Greek, Italian, balsamic or vinaigrette are all good dressing options. Farfalle and tri-color rotini seem to hold the dressings and cheeses very well. Easy to get creative with this.