California Pasta Salad with Artichokes

Kathie Carr


I really learned to love artichokes when I lived in Northern California. Here is a recipe I got from a friend who was a chef in Monterey, California, back in the 1970's.

Its a wonderful choice for summer lunches and can be a side or even a main dish salad.

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15 Min


1 pkg
(16 ounces) tri-colored corkscrew pasta
1 bunch
fresh broccoli
carrots, thinly sliced
2 jar(s)
(6 1/2 ounces) marinated artichokes
1 large
red bell pepper, thinly sliced
1 small
sweet red onion, thinly sliced
1/4 c
freshly grated romano cheese
salt and freshly ground black pepper to taste

Directions Step-By-Step

Cook pasta as directed on package. Add broccoli and carrots slices during the last 3-4 minutes of cooking. Rinse with cool water and drain well.

Drain artichokes and save marinade. Set marinade aside.
Combine all ingredients (except marinade, salt, and pepper, and cheese). Mix well. Add as much of the marinade as you prefer for dressing. Toss all. Top with salt and pepper and cheese. Refrigerate to cool salad. Serve with warm bread.

About this Recipe

Course/Dish: Pasta Salads