Mediterranean Pasta Salad 

I won some chimichurri sauces from Gardel's during a giveaway held by @mecookmeeatnow.  I decided to use the sauce with some ingredients from Milk and Eggs to create this fun pasta salad.  Check out my recipe adapted from:



Mediterranean Pasta Salad

1 jar or can of artichoke hearts
4 cloves of garlic, thinly sliced
¼ teaspoon crushed red pepper
2 tablespoons of olive oil
Salt and pepper
1 pound fusilli pasta
2 roma tomatoes, diced
4 tablespoons of spicy balsamic chimichurri sauce
½ cup parmesan cheese


Prep time: 45 minutes.  Serves 8.

1. Preheat the oven to 350 ° F.  Toss the artichokes with crushed red pepper, garlic and olive oil.  Season with salt and pepper.  Place in a single layer on a baking sheet that is lined with foil, and bake until garlic is golden and edges of artichokes begin to brown, for about 20 to 25 minutes, stirring occasionally.

2. While the artichokes are baking, marinate the tomatoes in the chimmichurri sauce.

3. Bring a pot of water to a boil.  Cook pasta according to the package.  Rinse under cold water and drain.  Toss with the marinated tomatoes and artichoke mixture.  Stir in parmesan cheese and serve.  Add more parmesan cheese on top for garnish.