By: Laura Kunz - Tri-California Events Staff
A delicious artichoke pasta salad for lunch? Why not!
We had the same thought here at Tri-Cal. Yes, we turned our office into the “Tri-Cal Kitchen” for the day as we happily tested some pasta salad ideas for finisher food at Pacific Grove this year.
The Tri-Cal staff quickly found out who the real “chef’s” were as we teach our fellow intern, Emily, how to chop onions correctly. I guess we can be a little hard on each other here and there, but we didn’t think our critique would actually make her cry… Oh wait, maybe that was just the onion.
As we dance our way around the kitchen cooking noodles and sautéing our add-ins, we brainstorm as a team to figure out other yummy toppings we can add in.
Sundried tomatoes, mushrooms, spinach, basil…
All great ideas, but we came to the conclusion that a simple pasta salad with a few basic ingredients can be key for a post race or training workout triathlete. We may not be running triathlons over here, but take it from us starving staff members as we grub on some lunch in between conference calls, course outlines, merchandise and our million and one other Tri-Cal duties.
With little oil products, no dairy, no nuts, and a considerably light pasta dish we hope your stomachs are growling for more at Pacific Grove this year.
Because ours sure are!
24 ounces pasta shells
2 tbsp. olive oil
8 tbsp. Butter (1 stick)
2 (8.5 ounce) cans marinated artichoke
1 large onion chopped (Pre chopped)
3 cloves garlic chopped= 1/3 cup
1/2 tsp salt
1/2 teaspoon ground black pepper
1/4 ground cayenne pepper smart and final
2 tsp dried oregano smart and final
1 cup grated parmesan cheese
ADD sun dried tomatoes
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
2. While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with parmesan cheese.
Serve in chaffing dishes (1/2 size inserts)
PAN, STEAMTABLE FOIL 1/2 SIZE 4.19"D
RECTANGLE EXTRA DEEP ALUMINUM
Serves 12 people