½cupsun-dried tomatoes, drained if using oil-packed (about 12 halves)
2tablespoonsfresh lemon juice
2clovesgarlic, peeled
1teaspoonDijon mustard
½cupextra virgin olive oil
1teaspoonfresh oregano leaves(about 6-8 leaves)
½teaspoonkosher salt
½teaspoonfreshly-ground black pepper(medium grind)
Pasta Salad
1poundshort pasta, such as casarecce
1poundfrozen artichoke hearts, thawed and quartered*
2tablespoonsolive oil
½cupchopped shallots
3tablespoonscapers, drained
½cupsun-dried tomatoes, cut into thin strips
¼ to ½teaspooncrushed red pepper flakes(optional, if you want the pasta to have a kick)
2ouncestoasted pine nuts
¼cupchopped flat leaf parsley
¼cupchopped fresh basil
½cupshaved Pecorino Romano, plus additional
kosher salt and pepper to taste
Instructions
Make the Sun-Dried Tomato Vinaigrette
In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about ¾ cup of vinaigrette. Set aside.
Make the Pasta Salad
Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.
Notes
*If you're unable to find frozen artichoke hearts, you can substitute canned. These generally don't hold their shape as well as frozen, so I would skip the step of sautéing them. Simply assemble the salad after draining, rinsing, and drying the canned artichoke hearts.
Make ahead:
This pasta salad can be made a day in advance and stored, covered, in the refrigerator. Return to room temperature before serving.Since the pasta can soak up the vinaigrette overnight, I like to prepare an extra batch of vinaigrette and store it in a separate container when making the salad in advance. Then, just add some of the extra dressing, to taste, before serving.