Photo: Anna Pelzer
Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa) Recipe
11 ingredients
50 min
4 to 6 servings
openrecipes
This pasta salad recipe is full of artichokes, tomatoes, basil, parsley, and ricotta salata cheese and is ideal for picnics and barbecues.
Estimated Nutrition (whole recipe, rough)
819
Calories
34g
Protein
35g
Fat
96g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons freshly squeezed lemon juice (from about 2 lemons)
- Kosher salt
- 1 pound baby artichokes or 8 ounces frozen and thawed artichoke hearts
- 2 cups yellow and red teardrop tomatoes (or cherry tomatoes ), halved
- 1 cup thinly sliced basil
- 1/4 cup coarsely chopped Italian parsley leaves
- 6 medium garlic cloves, thinly sliced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pound penne pasta
- 1 cup (4 ounces) crumbled ricotta salata cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes