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Gouda Pasta Salad

The not-so-secret ingredient in this salad is marinated artichoke hearts, adding zing and moisture to this smooth cheese-and-pasta salad.

Ingredients

  • 1 (6-ounce) jar marinated artichoke hearts
  • 1 (8-ounce) package rotini pasta, cooked
  • 1 (7-ounce) jar roasted red bell peppers, drained and cut into strips
  • ½ lb Bothwell Gouda, cut into ½ inch cubes
  • ½ (5-ounce) bag baby spinach leaves (about 1 ½ cups)
  • ½ (4.5-ounce) can chopped green chilies, drained
  • ½ cup mayonnaise
  • ½ cup Bothwell Parmesan, grated
  • ¼ cup pine nuts, toasted
  • 1 garlic clove, minced
  • ½ tsp pepper
  • Garnishes: Tomato wedges, baby spinach leaves (garnish)

Directions

  1. Drain artichokes, reserving marinade.
  2. Cut artichokes into strips, and place in a large bowl.
  3. Add pasta and next 4 ingredients, and gently toss.
  4. Stir together reserved artichoke marinade, mayonnaise, and next 4 ingredients until blended.
  5. Add to pasta mixture, stirring to combine.
  6. Cover and chill. Garnish, if desired.
Notes