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Greek pasta salad with Gruyère AOP, artichoke hearts and sherry vinaigrette

by KACHEN Magazine
written by KACHEN Magazine
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Greek pasta salad with Gruyère AOP, artichoke hearts and sherry vinaigrette

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

For the sherry vinaigrette:

  • 2 tablespoons of sherry vinegar
  • 2 tablespoons of olive oil
  • 1 clove garlic, peeled
  • 250 g Greek pasta
  • 1 zucchini, sliced on the bias
  • 250 g ready-to-use grilled artichoke hearts
  • salt, pepper

Garnish:

  • 50 g Gruyère PDO, broken into pieces
  • rocket strands

Instructions

  1. Sherry vinaigrette: in a bowl, mix the vinegar with a pinch of salt. Add the olive oil and the garlic clove. Set aside. Cook the Greek pasta according to the instructions on the packet. Drain. Set aside.
  2. Preheat a grill. Grill the zucchini slices for 2 minutes on each side. In a bowl, mix the pasta, zucchini and artichoke hearts. Season with salt and pepper.
  3. Remove the (whole) garlic clove from the vinaigrette. Divide the salad among the plates. Drizzle with dressing. Decorate with pieces of Gruyère AOP and arugula.
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