Artichoke Pasta Salad
This Artichoke Pasta Salad is a bold, Mediterranean-inspired cold pasta salad packed with marinated artichokes, olives, sun-dried tomatoes, and fresh herbs, all tossed in a flavorful Italian dressing. Perfect for meal prep, potlucks, and healthy everyday meals.
Equipment
- large pot
- colander
- Large Mixing Bowl
- small bowl or jar for dressing
- knife and cutting board
Ingredients
- 12 oz short pasta (rotini, penne, or farfalle)
- 12 oz marinated artichoke hearts
- 3/4 cup Kalamata olives (halved)
- 1/2 cup oil-packed sun-dried tomatoes (chopped)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely diced)
- 3 tbsp Italian dressing
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1 clove garlic (minced)
- 1 pinch red pepper flakes
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil (chopped)
- 1/4 cup grated Parmesan or Pecorino cheese
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water until fully cooled, then transfer to a large bowl.
- Drain the marinated artichoke hearts, reserving the marinade. Cut the artichokes into bite-sized pieces.
- In a small bowl, whisk together the reserved artichoke marinade, Italian dressing, red wine vinegar, oregano, garlic, and red pepper flakes.
- Add the artichokes, olives, sun-dried tomatoes, cherry tomatoes, and red onion to the pasta.
- Pour two thirds of the dressing over the salad and toss thoroughly to coat.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, toss with remaining dressing, fresh parsley, and basil. Finish with grated cheese and adjust seasoning. Serve cold.
Notes
Always use marinated artichoke hearts for maximum flavor and reserve the marinade for the dressing. Cook pasta to al dente and cool completely before mixing. Add fresh herbs just before serving to keep them vibrant. This salad tastes even better the next day after the flavors meld.