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🍝 Roasted Artichoke Pasta Salad

495 kcal · 30 min · 4 servings

Ingredients

• 6 small artichokes
• lemon juice (for drizzling)
• salt
• pepper (from the mill)
• 2 fresh garlic cloves
• 4 tbsp olive oil
• 250 g fusilli
• 1 red onion
• 100 g mozzarella
• 20 g dried tomatoes (packed in oil)
• 20 g black olives (pitted)
• 1 tbsp freshly chopped parsley
• 2 tbsp white balsamic vinegar
• lemon juice

Instructions

1. 1. Remove the tough outer leaves of the artichokes.
2. 2. Cut off the top tip of the artichoke.
3. 3. Peel the stem of the artichoke partially.
4. 4. Quarter each artichoke lengthwise.
5. 5. Drizzle the artichokes immediately with lemon juice.
6. 6. Season the artichokes with salt and pepper.
7. 7. Heat two tablespoons of oil in a pan.
8. 8. Fry the artichokes for 3 to 4 minutes until golden brown.
9. 9. Press one clove of garlic through a press.
10. 10. Mix the garlic with the frying oil.
11. 11. Remove the artichokes from the pan.
12. 12. Cover the artichokes with the garlic oil.
13. 13. Let the artichokes marinate for 15 minutes.
14. 14. Remove the garlic pieces from the mixture.
15. 15. Cook the pasta in salted water al dente.
16. 16. Shock the pasta with cold water.
17. 17. Let the pasta drain.
18. 18. Peel one onion.
19. 19. Halve the onion.
20. 20. Cut the onion into thin strips.
21. 21. Cube the mozzarella.
22. 22. Chop the tomatoes.
23. 23. Chop the olives.
24. 24. Mix all ingredients in a bowl.
25. 25. Season the salad with salt, pepper, and lemon juice.
26. 26. Distribute the salad onto glasses.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 495
• Protein: 23 g · Fett/Fat: 17 g · Carbs: 59 g