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.

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