What Happens When Arugula, Baby Spinach, Artichoke Hearts, Kalamata Olives & Parmesan Meet Bowtie Pasta – Creamy Caesar Pasta Salad !

This is NOT one of those Plain-Jane Pasta Salads! There’s tons of flavor from the artichoke hearts, Kalamata olives and Caesar dressing!

I attended a fun Kentucky Derby party yesterday.  Luckily the weather cooperated and it was lovely and sunny outside.  The guests were asked to bring a dish to share and I decided to make some type of salad.  Liking the looks of the Kale Caesar Pasta Salad in the May issue of Good Housekeeping magazine, I riffed off that – and ended up changing pretty much everything.  However, I did stick pretty close to their caesar dressing ingredients ’cause it’s easy and delicious.  (In fact, yesterday one guy returned three times for more of this salad. Now THAT’S a recommendation!!)

I used spinach and arugula instead of the kale called for in the original recipe.  I HIGHLY recommend being sure to add arugula – no matter what other greens you may decide to use!!  The slight peppery flavor of arugula is perfect combined with the artichoke hearts, Kalamata olives and red onion.

+ I know this isn’t a traditional Caesar Salad dressing but it’s not a good idea to eat raw eggs. +

++  Arugula, also known as salad or garden rocket, is one of the nutritious green leafy vegetables of Mediterranean origin.  In fact, when we lived in Malta, we could pick arugula in a meadow or the side of the road. And I believe the British simply call it ‘rocket’.  ++  The young leaves are tender and less peppery than those of a mature plant.

Ingredients
  • 1 (12 oz.) box Farfalle (bowtie) pasta, cooked according to directions –  drained and cooled.
  • 1 Tbs. olive oil
  • 1 tsp. salt
  • 6 Tbs. mayonnaise
  • 2 Tbs. fresh lemon juice
  • 1/3 freshly grated Parmesan
  • 1 Tbs. olive oil
  • 1 Tbs. milk
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 (5 oz.) bag spinach/arugula mix  ++  This is the first time I’ve found this mixture.  Otherwise, purchase spinach and mix with equal parts arugula.  ++  I prefer regular spinach (torn into pieces) for this recipe but baby spinach would also work.
  • 1 (6 oz.) jar brined, PITTED Kalamata olive – drained
  • 1 (12 oz.) jar marinated artichoke hearts – drained and cut into bite-size pieces
  • 1/3 cup chopped red onion
Method

Cook Farfalle (bowtie) pasta according to package directions but add 1 Tbs. olive oil and 1 tsp. salt to cooking water.  ++ I recommend covering cooked, drained pasta once or twice with cold water to eliminate any heat.   ++ Be sure to drain pasta well.

In a small bowl whisk together 6 Tbs. mayonnaise, 2 Tbs. fresh lemon juice, 1/3 freshly grated Parmesan, 1 Tbs. olive oil, 1 Tbs. milk, 1 clove garlic, minced, 1/2 tsp. salt and 1/2 tsp. pepper.  Set aside.

Place 1 (5 oz.) bag spinach/arugula mix, 1 (6 oz.) jar brined, PITTED Kalamata olive – drained, 1 (12 oz.) jar marinated artichoke hearts – drained and 1/3 cup chopped red onion in a large salad bowl.

Add cooled cooked pasta.  Mix pasta with greens.  Pour the caesar dressing over all and mix to cover all your salad ingredients.  And that’s all there is to it – your Creamy Caesar Pasta Salad is ready.    ENJOY!!

 Spinach-Arugula Ceasar Pasta Salad with Artichoke Hearts etc  myyellowfarmhouse.com

9 thoughts on “What Happens When Arugula, Baby Spinach, Artichoke Hearts, Kalamata Olives & Parmesan Meet Bowtie Pasta – Creamy Caesar Pasta Salad !

  1. I always put arugula and spinach in my pasta salad and love mediterranean flavors in pasta salad. Your caesar dressing sounds like a wonderful addition to this salad. I may have to try this at my next pottery pot luck!

    • I usually do a macaroni-based pasta salad because I often find pasta salads a bit flavorless BUT your idea of adding both arugula and spinach really ‘ups’ the flavor. I’m gonna do that !! ; o )

  2. Sorry I missed this post. It’s a great pasta salad idea and barring the olives which I don’t care for, I bet I could make something similar. It would go really well with the Kentucky Derby tarts leftover in my fridge. 🙂

  3. I totally agree with you. This cannot be a equated with a “Jane’s Salad” by all means. It’s full of mouth-watering goodness! Incidentally, I’ve never liked Kale in Salad. I always just chop it and gently sauté with some onions and butter, for a few minutes. Tastes better that way. I’m still busy with other things but will hit the scene very soon. Take care and have a fantastic week!

    • Hi Liz! I’m sooo behind on catching up with my favorite bloggers – and I think I went three weeks without posting a recipe not too long ago. I know how busy you are and I so appreciate your taking the time to get in touch. I was happy that I didn’t use kale – I’m glad to see you agree with me! I’m going to have to try cooking some kale like you do… with some onions and butter. That sounds yummy!

    • Hi Gerlinde! Thanks for your kind comments about my Spinach-Arugula Caesar Salad. I was very happy with how it turned out. And I did have fun at the Kentucky Derby party Saturday – we all wore BIG HATS – which is the tradition… a bit like in ‘The Royal Ascot Race’ !!!

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