Chow Chow Pasta Salad

Name: Chow Chow Pasta Salad with Roasted Garlic Tahini Dressing
Yield: 4–6 servings
Ingredients: 8 ounces dry pasta spirals; 1 jar J&A Chow Chow 34oz, drained; 1 teaspoon fresh garlic, minced; 2 tablespoons extra virgin olive oil; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; 1 6-ounce jar marinated artichoke hearts, quartered; 1/2 cup roasted red peppers, diced; 1/2 cup sun-dried tomatoes marinated in oil, julienned; 5-6 large fresh basil leaves, chopped; 2 tablespoons red wine vinegar; 2 tablespoons tahini; 1 teaspoon grain mustard; 1 tablespoon honey or maple syrup; 4-5 cloves roasted garlic; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup extra virgin olive oil

Posted by Chef Don King, Culinary Market Specialist

Description:

This vibrant Chow Chow Pasta Salad brings together bright, tangy flavors and fresh Mediterranean-inspired ingredients for a dish that’s both hearty and refreshing. Tender spiral pasta is tossed with J&A Chow Chow, marinated artichoke hearts, sun-dried tomatoes, roasted red peppers, and fragrant basil, creating a colorful blend of textures. Everything is finished with a silky roasted garlic tahini dressing that adds depth, creaminess, and just the right touch of spice. It’s a flavorful, easy-to-make salad that’s perfect for gatherings, meals on the go, or a satisfying side dish.

Ingredients:

8 ounces dry pasta spirals

1 jar J&A Chow Chow 34oz, drained

1 teaspoon fresh garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon kosher salt

1/2 teaspoon black pepper

1 6-ounce jar marinated artichok hearts, quartered

1/2 cup roasted red peppers, diced

1/2 cup sun-dried tomatoes marinated in oil, julienned

5-6 large fresh basil leaves, chopped

Roasted Garlic Tahini Dressing:

2 Tablespoons red wine vinegar

2 Tablespoons tahini

1 teasponon grain mustard

1 Tablespoon honey or maple syrup for fully vegan

4-5 cloves roasted garlic

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground tumeric

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup extra virgin olive oil

Directions:

1. Cook the pasta according to package directions in boiling salted water. Drain, rinse under cold water, and toss with a small amount of olive oil to prevent sticking. Transfer to a large bowl and set aside.

2. Add all dressing ingredients to a blender or food processor and blend until smooth and creamy.

3. Add the Chow Chow, artichoke hearts, sun-dried tomatoes, roasted red peppers, and chopped basil to the bowl with the pasta.

4. Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.