Artichoke Pasta Salad
A bold, briny, and satisfying cold pasta salad made with marinated artichoke hearts, Mediterranean vegetables, and zesty Italian dressing. Perfect for meal prep, potlucks, and summer meals.
Servings: 4 servings
Calories: 420kcal
Cost: 3
Equipment
- large pot
- colander
- mixing bowl
- whisk or jar
- knife and cutting board
Ingredients
- 12 oz rotini or fusilli pasta
- 1 jar marinated artichoke hearts, quartered
- 1 cup Kalamata olives, halved
- 1 cup roasted red peppers, sliced
- 3 tbsp oil-packed sun-dried tomatoes, chopped
- 1/4 red onion, finely diced
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp artichoke marinade
- 1 clove garlic, grated
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 black pepper, to taste
- 1/2 cup Parmesan or Pecorino Romano, grated
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, torn
- 1 lemon wedge (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, about 1 minute less than package directions.
- Reserve 1/4 cup pasta water, then drain and rinse briefly under cold water. Let cool.
- In a bowl, whisk olive oil, red wine vinegar, artichoke marinade, garlic, oregano, salt, and pepper.
- Prepare vegetables: quarter artichokes, halve olives, slice peppers, chop sun-dried tomatoes, and dice onion.
- Add cooled pasta to a bowl and toss with two-thirds of the dressing.
- Add artichokes, olives, peppers, sun-dried tomatoes, and onion. Toss gently to combine.
- Add grated cheese and mix well.
- Cover and refrigerate for at least 1 hour. Before serving, add remaining dressing, herbs, and lemon juice if desired.
Notes
For best flavor, refrigerate at least 1–2 hours before serving. Use marinated artichoke hearts (not canned) and incorporate some of the marinade into the dressing for extra depth. Add grilled chicken for protein, or keep it vegan by omitting cheese. Gluten-free pasta works well as a substitute.