Cold Linguine with Artichoke and Roasted Red Pepper Sauce

This cold pasta dish has a vigorous flavor and will hold up well on hot days or when being transported to a potluck.

Serves: 4 to 6

  • 10 to 12 ounces linguine
  • 12-ounce jar roasted red peppers, with liquid
  • 6-ounce jar marinated artichokes, with liquid
  • 1/4 cup rehydrated or oil-cured sun-dried tomatoes
  • 1/2 cup parsley leaves
  • 2 medium carrots, thinly sliced
  • 2 medium firm, ripe tomatoes, diced
  • 2 tablespoons white wine vinegar or
  • White balsamic vinegar
  • Salt and freshly ground pepper to taste

Cook the linguine in rapidly simmering water until al dente, about 8 minutes. Drain and rinse under cold water until cool.

Meanwhile, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.

In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season with salt and pepper and toss again.


One comment on “Cold Linguine with Artichoke and Roasted Red Pepper Sauce

  1. Pingback: Shared Hosting

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>