Fusilli Pasta Salad with Sun-Dried Tomatoes and Aioli Sauce

Recipe courtesy of South of the Fork, Cookbook


Aioli Sauce
10 large cloves garlic
1 Tbsp stale bread crumbs
1/4 cup white wine vinegar
1 egg yolk 
1 cup olive oil
1 tsp Dijon mustard
1/2 tsp Tabasco sauce

1 lb fusilli pasta, cooked
2 6 1/2 oz. jars marinated artichoke hearts, do not drain
1 1/4 cups Aioli Sauce
1/4 cup chopped sun-dried tomatoes, chopped
3/4 tsp salt
1/2 tsp black pepper
1 cup frozen peas, thawed 
cayenne pepper 
romaine lettuce leaves 
1 lemon, cut in to 8 wedges


  1. To prepare sauce: In a food processor fitted with steel blade, mince garlic. Add crumbs, vinegar and yoke. Process until smooth. With machine running, add olive oil in a steady stream through feed tub. Transfer to a small bowl: whisk in mustard and Tabasco. 
  2. To prepare salad: In a large bowl, toss pasta, artichoke hearts with marinade, sauce, tomatoes, salt and pepper. Chill 12 hours. To serve, toss pasta with peas. Line salad bowl with lettuce: mound pasta mixture in center. Sprinkle with cayenne; garnish with parsley and lemon. 

Serves 8