Guilty as Charged Pasta Salad

Guilty as Charged Pasta Salad

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16-oz. bag hearty multicolored pasta
9-oz. jar roasted garlic and eggplant spread or anything similar, such as a tapenade
14-oz. can diced Italian tomatoes
10-oz. jar marinated artichoke hearts, diced
1 tbsp. dried sweet basil leaves
freshly ground pepper and sea salt

*Natalie often refers to this as a Kitchen Sink Pasta Salad, because I use almost anything in it. These ingredients are just a guideline, use whatever leftovers you have in your refrigerator, and it will be fantastic! Add in some extra veggies, that half jar of olives, leftover meat, dressings that don't have enough left in the bottle for an actual meal. You get the idea. Just clean out your frig and make a large pasta salad. It will never be able to be duplicated, but it will be so good! And your refrigerator will look great too!


Place pasta in boiling water and cook al dente, 6-10 minutes, drain.

Thoroughly blend spread into pasta.

Add next three ingredients, being sure to include the juice from tomatoes and artichoke hearts, and mix well.

Add basil, salt, and pepper to taste.

Ellena's Notes

I make this all the time for events at the winery! If I have a few products that I need to use up, or there is only one bottle left of something, it goes in the salad. People love it! The only bad part is when someone asks for the recipe and I can't give it to them because I don't have the ingredients anymore.

Our Merlot is a great pasta wine - big, bold, intense, and lots of fruit! Also try our Rosé of Malbec or Chardonnay.

Eat Simple, Eat Well, Ellena