Artichoke and Sun-Dried Tomato Pasta Salad

Ingredients

• 16 oz artichoke hearts frozen dry thawed
• 0.3 cup capers drained and rinsed
• 0.3 teaspoon pepper red crushed
• 1 teaspoon dijon mustard 
• 0.5 cup flat-leaf parsley loosely packed chopped
• 4 cloves garlic thinly sliced
• 0.3 cup olives green pitted sliced
• 1 Tbsp lemon zest 
• 6 tablespoons olive oil 
• 2 tablespoons red wine vinegar 
• 1 pound rotini pasta 
• 25 servings salt and pepper 
• 7.5 oz sun-dried tomatoes drained thinly sliced in oil

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot

Directions

1. Preheat oven to 350F. Toss artichokes with crushed red pepper, garlic and 2 Tbsp. olive oil; season with salt and pepper.
2. Place in a single layer on a large baking sheet and bake until garlic is golden and edges of artichokes begin to brown, 20 to 25 minutes, stirring occasionally. Cool slightly.
3. Bring a pot of salted water to a boil. Cook pasta until just tender, about 8 minutes. Rinse under cold water; drain.
4. Transfer to a serving bowl. Toss with tomatoes, onion, olives and artichokes.
5. In a bowl, roughly mash capers with a fork. Stir in vinegar, mustard and lemon zest and juice. Measure 2 Tbsp. oil from sun-dried tomatoes; add to remaining olive oil. Slowly pour oil into vinegar mixture, whisking.
6. Pour over pasta mixture; toss. Stir in parsley. Season with salt and pepper.
7. Serve at room temperature or chilled.