Pasta salad with artichokes, tomatoes and fresh cheese

Ingredients:: 280 g pasta spirals; 2 artichokes; 2 carrots; 150 g of tomatoes; 150 g of fresh cheese; 3 sprigs of basil; 7 or 8 peeled walnuts; Olive oil; Pepper; Salt

The world of pasta salads is literally endless and we love to invent many.

Our pasta salad with artichokes, tomatoes and fresh cheese, for example, is inspired by the classic caprese salad (tomato, mozzarella and fresh basil); in which we have changed the mozzarella for fresh cheese, and to which we have added pasta, artichokes and carrots to make it more complete.

This is how it serves us as a single dish, or it is also great for filling the tupperware that we take to work, because it holds up very well, and is delicious both hot and cold. And if you need ideas to dress your salads or dishes, don't miss out on these delicious solutions.

How to do it step by step

Prepare the carrots and artichokes. On the one hand, scrape the carrots, wash them and cut them into half moons. And on the other, clean the artichokes, wash them and cut them into eighths. Put everything in a baking dish greased with oil, salt and pepper and drizzle with a little oil.
Roast the vegetables. In the oven preheated to 180 degrees, roast these vegetables for about 12 minutes. Stir halfway through cooking, add the washed tomatoes and bake for 8 more minutes.
Make the basil sauce. Wash the basil, reserve some leaves and mash the rest with the walnuts, 80 ml of oil, salt and pepper.
Cook pasta. Cook the spirals in salted water until al dente. Transfer it to a colander, cool it with cold water and drain it. Mix it with the vegetables, and add the drained and diced cheese, the reserved basil, and the basil sauce.