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.