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Pasta, Artichoke And Walnut Salad

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375 g (12 oz) penne pasta
Salt and pepper
4 tablespoons walnut oil
400 (14 oz) can artichoke hearts
125 g (4 oz) cherry tomatoes
90 g (3 oz) broken walnuts
60 g (2 oz) black olives
Grated rind and juice of 1 lemon
60 g (2 oz) Parmesan cheese
Flat-leaved parsley, to garnish


Serves: 8


1 Cook pasta in plenty of boiling salted water for 8-10 minutes, until tender. Drain and toss in a bowl with 1 tablespoon of the oil.

2 Drain artichoke hearts and cut in half. Cut tomatoes in half and add to pasta with artichokes, walnuts and olives.

3 Mix lemon rind and juice with remaining oil, salt and pepper. Add to bowl and toss ingredients lightly together. Chill until ready to serve.

4 Using a potato peeler, pare Parmesan cheese into shavings. Turn salad into a serving dish and sprinkle with the cheese and chopped parsley.

COOK'S TIP:- Instead of penne, other short cut or small pasta shapes could be used in this salad. Varieties include conchiglie, which are in the shape of seashells, farfalle, in the shape of bow-ties and fusilli which are spiral shaped pasta. As with all pasta, don't over-cook as it will become limp and soft.

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