Mediterranean Noodle Salad with Artichokes

This Mediterranean noodle salad is much more than a standard pasta salad. Baby artichokes are gently cooked in an aromatic wine-and-herb stock, then tossed with macaroni, arugula, tomatoes, capers, and fresh goat cheese.

A tomato-vinegar dressing ties everything together with bright acidity and savory depth. It is a beautiful lunch, picnic dish, or side for grilled vegetables and chicken.

Ingredients

For the artichokes

• 8 baby artichokes
• 1 cup (250 ml) dry white wine
• 4 cl white wine vinegar
• 1 cup (250 ml) chicken broth or light poultry stock
• 2 garlic cloves, crushed
• 2 juniper berries
• 5 peppercorns
• 1 bay leaf
• 1 small sprig rosemary

For the salad

• 5.3 ounces (150 g) macaroni
• 5.3 ounces (150 g) arugula
• 2 tomatoes, sliced
• 1.8 ounces (50 g) capers
• 5.3 ounces (150 g) fresh goat cheese, diced

For the dressing

• Fresh basil and rosemary
• Fresh sage and oregano
• 1/2 cup (125 ml) olive oil
• 1/4 cup (about 60 ml) tomato vinegar
• Salt and freshly ground pepper
• 1/2 cup (125 ml) reserved artichoke stock

How to make Mediterranean noodle salad

1. Make the artichoke stock

Combine the wine, white wine vinegar, broth, garlic, juniper berries, peppercorns, bay leaf, and rosemary in a saucepan. Bring to a gentle simmer.

2. Trim and cook the artichokes

Trim the stem ends and cut about one-third from the tops of the leaves. Peel the stems and bottoms with a small knife. Spread the leaves slightly and remove any fuzzy choke with a small spoon.

Cook the artichokes in the stock for about 8 minutes, until just tender. Remove the pan from the heat and let the artichokes cool in the liquid.

3. Make the dressing

Finely chop the basil, rosemary, sage, and oregano. Mix them with the olive oil, tomato vinegar, salt, pepper, and 1/2 cup of the cooled artichoke stock. Let the dressing stand for 1 hour so the flavors can develop.

4. Cook the macaroni

Cook the macaroni in salted water until al dente. Drain, rinse briefly under cold water, and drain thoroughly. Cut or break into smaller pieces if needed.

5. Assemble the salad

Wash and dry the arugula. Slice the tomatoes, halve large capers, and dice the goat cheese. Quarter the cooled artichokes.

Toss the macaroni, artichokes, arugula, and tomatoes with the dressing. Arrange on plates and finish with the capers and goat cheese.

Why tomato vinegar works

Tomato vinegar contributes acidity while echoing the ripe tomato flavor already in the salad. It is especially good with basil, goat cheese, pasta, and artichokes.

Bring the salad together

Use Gölles Tomato Vinegar for the distinctive savory dressing, and browse the Gölles collection for more fruit and wine vinegars.