TOMATO, ANCHOVY, AND ARTICHOKE SALAD

INGREDIENTS

• 500g spiral pasta
• 4 large ( 1kg ) tomatoes, peeled, seeded, chopped
• 1 cup ( 185g ) black olives, halved
• 275g jar artichoke hearts, drained, halved
• 56g can anchovy fillets, drained, chopped

DRESSING

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley

TOMATO, ANCHOVY, AND ARTICHOKE SALAD METHOD:

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain. Combine tomatoes, olives, artichokes, anchovies, and pasta in a bowl, add dressing; toss well. 

Dressing: Combine all ingredients in a jar; shake well.

Serves 4.

Note: Salad can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable

Also Read: LEMONY SEAFOOD IN SAFFRON GARLIC SAUCE