June 17, 2011

Marinated Artichoke Rémoulade Pasta Salad

Need a little sumpin' on the side?

Need a side dish for all the barbecuing, grilling and cookouts going on? This is one I think you just might like as well as we do. Of course, you don't have to save it just for cookouts, but it was purty tasty with some ribs we had this past weekend.

The base is an easy-to-make white rémoulade dressing that gives a charming, rivaling yet finished flavor to the marinated artichokes.
Toss in a little sweet onions, roasted red peppers and olives and this friends makes for a splendid side dish that is just scrumptious. It is a perfect accompaniment for grilled and barbecue meats. Enjoy!

Marinated Artichoke Rémoulade Pasta Salad
serves 6-8

8 oz shell pasta, cooked al dente & rinsed
2 -6 oz jars marinated artichokes hearts, drained well
1/2 sweet onions (Vidalia in season) sliced into thin wedges
1/2 cup sliced green or black olives
salt and pepper to taste
1 roasted sweet red pepper (from a jar is fine)
White Rémoulade

for the White Rémoulade Dressing:

1/2 cup mayonnaise (no salad dressing here)
2 tablespoons dry white wine
2 tablespoons capers, drained and chopped
2 tablespoons sweet salad (pickle) cubes, chopped
1 garlic clove, finely minced
2 teaspoon chopped green onions
1 tablespoon chopped flat-leaf parsley
1 tablespoon Dijon mustard
1 teaspoon dried tarragon

Make the remoulade dressing and add with the pasta to a large bowl.

Cut the artichokes in half and add to the pasta. Separate the onion into pieces and add to the pasta along with the olives. Fold ingredients together. Taste for seasonings and add salt, pepper if desired.

Cut the roasted pepper in thin pieces and gently fold into the pasta. Cover and refrigerate for several hours to meld the flavors together.

Variation: For an outstanding luncheon salad, add small cocktail shrimp that has been cooked in a Cajun or Creole seasoned bath.

10 comments :

  1. You are certainly coming up with great idea's for the fourth of July coming upon us ... love that dressing! Delicious... have a great weekend my friend!

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  2. This is PERFECT. A must do for a BBQ!

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  3. You're right. This is a perfect dish for anything barbecue related. I love the remoulade (and there is never, ever salad dressing in my house; only mayonnaise!).

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  4. first..let me get over the drool-a-thon with the peachy cream lime pie. (bookmarked) Who doesn't need a little sumpin' on the side and this would be a delight! next to ribs, oh can't stand it!!
    sweetlife

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  5. That dressing sounds amazing. I love anything with tarragon. I rarely see it used and it's such an amazing herb. You know me, I could make a meal out of this salad. :)

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  6. Lovin' this pasta salad, especially that white remoulade sauce! Fab, cher! Another great recipe for the "Drick" file! Have a Happy Father's Day!

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  7. the remoulade dressing looks divine!

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  8. I would be happy as a clam to visit you and just delight in you wonderful sides... absolutely love this :)
    Hope you are having an amazing weekend my friend

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  9. Not sure how I missed this post, but YUM! This is a must make and soon!

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  10. I love pasta salads Drick. The tarragon just sets it off. That's one of my favorite salad herbs too! I can imagine the taste was simply amazing combined with capers.

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