This artichoke pasta salad recipe is the dish I bring to every potluck, cookout, and Sunday dinner from May through September.
It leans on jarred marinated artichoke hearts, briny olives, and fresh mozzarella tossed with a punchy garlic vinaigrette, so it tastes like something from an Italian deli case without any real effort on your part.
No mayonnaise, no cooking beyond boiling the pasta, and it actually tastes better the longer it sits in the fridge.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Chill Time | 30 minutes |
| Total Time | 1 hour |
| Servings | 8 servings |
| Difficulty Level | Easy |
I picked up this rotini pasta salad habit from my mom, who never met a potluck she didn’t want to win, and this artichoke version has become the one people ask me to bring back every summer.
Why You’ll Love This Artichoke Pasta Salad Recipe
This isn’t a fussy recipe, and that’s exactly the point.
You get big Italian deli flavor from a handful of jarred and canned ingredients, so there’s very little chopping and zero standing over a stove.
It also happens to check every box for warm weather entertaining.
- Comes together in about 30 minutes of active work
- No mayonnaise, so it holds up beautifully on a buffet table or picnic blanket
- Tastes even better the next day, which makes it a genuine make ahead dish
- Easy to scale up for a crowd or scale down for a weeknight side
- Naturally vegetarian, and easy to make vegan with a couple of simple swaps
Another favorite around here: Spaghetti Pasta Salad
Ingredients
Most of what you need lives in the deli and canned goods aisle, and the fresher components (mozzarella, basil, red onion) are things most grocery stores stock year round.
Here’s everything you’ll need for one big bowl of artichoke pasta salad.
- 1 pound rotini pasta (or another short pasta shape)
- 2 (12 ounce) jars marinated artichoke hearts, drained and quartered, oil reserved
- 1 cup cherry tomatoes, halved
- 1 cup pitted kalamata olives, halved
- 8 ounces fresh mozzarella pearls (bocconcini)
- 1/2 cup sun dried tomatoes, drained and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh flat leaf parsley, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
I learned to reserve the oil from the artichoke jar while perfecting my bowtie pasta salad, and it works the same magic here by adding extra flavor to the dressing.
Kitchen Equipment Needed
Nothing here is fancy or specialized, but a few good tools make the process faster and the finished salad easier to toss and serve.
Here’s what I reach for every time I make this recipe.
- Large stock pot, for boiling the pasta
- Colander, for draining and rinsing
- Cutting board and chef’s knife
- Large glass mixing bowl, for tossing everything together
- Mason jar or small whisk, for the dressing
- Measuring cups and spoons
- Salad tongs, for tossing and serving
Read Also: Asian Pasta Salad
Recommended Products for This Recipe
These are the specific products I keep in my own kitchen for this recipe, and I genuinely think they make a difference in the final result.
1. Jarred Marinated Artichoke Hearts
A good quality marinated artichoke sets the whole salad’s flavor, since the marinade oil doubles as part of the dressing.
I look for ones packed in olive oil rather than a vegetable oil blend, because the flavor comes through so much cleaner.
2. Fresh Mozzarella Pearls (Bocconcini)
Fresh mozzarella pearls hold their shape and stay tender even after a night in the fridge, unlike shredded mozzarella which turns rubbery in a cold salad.
They also soak up a little of the dressing, which makes every bite better.
3. High Quality Extra Virgin Olive Oil
Since the dressing has so few ingredients, the quality of the olive oil really shows.
I reach for a robust, fruity extra virgin olive oil rather than a light or refined one for this particular salad.
4. A Wedge of Parmesan Cheese
Freshly grated Parmesan melts slightly into the warm pasta and clings to every piece, which pre-shredded Parmesan just can’t do.
A block also keeps far longer in the fridge, so it’s worth having on hand.
5. Large Glass Mixing Bowl Set
A wide, deep bowl makes it so much easier to toss a big pasta salad without half of it landing on the counter.
I like a glass set because you can see the layers as you build the salad and they go straight into the fridge for chilling.
These same tools come in handy any time I’m making my Mexican Pasta Salad too.
Step-by-Step Instructions: How to Make Artichoke Pasta Salad
1. Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add the rotini pasta and cook according to the package directions until al dente, usually 9 to 11 minutes.
- Stir the pasta once or twice in the first minute of cooking so the pieces don’t stick together.
- Reserve about 1/4 cup of the pasta cooking water before draining, in case you need to loosen the salad later.
- Drain the pasta in a colander and rinse it under cold running water for about 30 seconds to stop the cooking and cool it down quickly.
- Shake the colander well to remove excess water, then set the pasta aside while you prep the rest of the ingredients.
2. Prep the Artichokes and Vegetables
- Drain the marinated artichoke hearts over a small bowl, reserving about 2 tablespoons of the marinade oil for the dressing.
- Cut any large artichoke pieces into smaller, bite sized quarters.
- Halve the cherry tomatoes and the kalamata olives.
- Thinly slice the red onion into half moons, then roughly chop them if you prefer smaller bites.
- Slice the sun dried tomatoes into thin strips if they aren’t already cut.
- Chop the fresh basil and parsley just before using so they stay bright and fragrant.
3. Make the Vinaigrette
- In a mason jar or small bowl, combine the extra virgin olive oil, reserved artichoke marinade oil, and red wine vinegar.
- Add the minced garlic, Italian seasoning, Dijon mustard, and red pepper flakes if using.
- Season with about 1/2 teaspoon salt and a generous pinch of black pepper.
- Seal the jar and shake vigorously for 20 to 30 seconds until the dressing looks emulsified and slightly thickened.
- Taste the dressing on a small piece of pasta and adjust the salt, pepper, or vinegar to your liking.
4. Assemble the Salad
- Add the cooled pasta to your large mixing bowl.
- Pour about three quarters of the vinaigrette over the pasta and toss well so every piece gets coated.
- Add the artichoke hearts, cherry tomatoes, kalamata olives, sun dried tomatoes, and red onion to the bowl.
- Gently fold in the fresh mozzarella pearls, chopped basil, and parsley.
- Sprinkle the grated Parmesan cheese over the top and give everything one more gentle toss.
5. Chill and Serve
- Taste the salad and add more of the reserved vinaigrette if it needs it, along with extra salt and pepper.
- If the salad looks a little dry, stir in a splash of the reserved pasta cooking water to loosen it.
- Cover the bowl and refrigerate for at least 30 minutes, though 2 hours gives the best flavor.
- Give the salad one final toss right before serving, since the dressing tends to settle at the bottom.
- Garnish with a few extra basil leaves and a light dusting of Parmesan, then serve chilled or at room temperature.
The same marinating trick works wonders in my southwest pasta salad as well.
Tips for The Best Artichoke Pasta Salad
A few small habits make the difference between a good pasta salad and a great one.
These are the things I’ve learned from making this recipe more times than I can count.
- Slightly undercook the pasta by about a minute, since it will continue to soften as it sits in the dressing
- Always rinse the pasta with cold water to stop it from getting mushy and to keep it from clumping
- Dress the pasta while it’s still slightly warm so it absorbs more of the vinaigrette
- Save some dressing to add right before serving, since pasta soaks up a lot of it while chilling
- Chop the fresh herbs last so they don’t wilt or turn brown while you prep everything else
- Let the salad sit at room temperature for about 10 minutes before serving if it’s been refrigerated for several hours
This same trick of dressing pasta while warm is one I use constantly in my buffalo chicken pasta salad too, and it never fails.
Serving Suggestions
This salad is hearty enough to be a light lunch on its own, but it also plays very well as a side dish.
I usually build my whole menu around whatever protein or bread I’m serving alongside it.
- Grilled chicken, shrimp, or steak for a heartier main course pairing
- Warm crusty bread or garlic knots for scooping up extra dressing
- A simple charcuterie board for an easy summer spread
- Chilled white wine or sparkling water with lemon
- Grilled vegetables like zucchini or bell peppers for a fully vegetarian meal
You might also enjoy: Salmon Pasta Salad
Variations of Artichoke Pasta Salad
Once you have the base recipe down, it’s easy to switch things up based on what you have on hand or what you’re in the mood for.
Here are a few of my favorite spins on this salad.
- Add protein: Fold in grilled chicken, salami, or canned tuna for a more filling main dish
- Go Greek: Swap the mozzarella for feta and add cucumber for a Greek inspired take
- Make it spicy: Add extra red pepper flakes or a few chopped pepperoncini
- Lighten it up: Use a lemon vinaigrette in place of the red wine vinegar dressing
- Make it vegan: Skip the mozzarella and Parmesan or use dairy free substitutes
- Add crunch: Toss in toasted pine nuts or chopped walnuts right before serving
This same approach to swapping proteins is one I explored in my Salami Pasta Salad, which started as a variation on this exact recipe.
Storage and Reheating
One of the best things about this salad is how well it holds up in the fridge, which makes it a genuinely great make ahead dish.
Here’s how to store any leftovers.
- Store in an airtight container in the refrigerator for up to 4 days
- Give it a good stir before serving, since the dressing settles at the bottom
- Add a small splash of olive oil or reserved pasta water if the salad seems dry after chilling
- This salad is meant to be served cold or at room temperature, so reheating isn’t necessary
- Avoid freezing, since the mozzarella and fresh vegetables don’t hold their texture after thawing
Another favorite: Pepperoni Pasta Salad
Nutritional Facts
| Nutritional Facts (Per Serving) | |
|---|---|
| Calories | approximately 340 |
| Protein | 10g |
| Carbohydrates | 36g |
| Fat | 17g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 520mg |
Values are estimates based on standard ingredient brands and can vary depending on the specific products used.
I learned to keep close track of these numbers when I put together my ham pasta salad, and I follow the same method for every recipe on the blog.
Health Benefits of Key Ingredients
This salad isn’t a health food in the strict sense, but it does pack in some genuinely good nutrition alongside all that flavor.
Here’s a quick look at what a few of the key ingredients bring to the table.
- Artichokes: A good source of fiber and antioxidants that support digestion
- Olive oil: Rich in heart healthy monounsaturated fats
- Tomatoes: Provide vitamin C and lycopene, an antioxidant linked to heart health
- Garlic: Contains compounds that may support immune function
- Olives: Offer healthy fats along with vitamin E
- Parsley and basil: Add vitamin K and a boost of fresh antioxidants
Read Also: Hawaiian Macaroni Salad
FAQs About Artichoke Pasta Salad
1. Can I use canned artichoke hearts instead of marinated?
Yes, canned artichoke hearts packed in water will work, though they have much less flavor on their own.
If you use them, toss them with a little extra olive oil, vinegar, and Italian seasoning before adding them to the salad to make up for the missing marinade.
2. Can I make this pasta salad ahead of time?
Absolutely, and it’s actually better made ahead.
The flavors have more time to blend together, so making it a few hours or even a day in advance is ideal for parties and potlucks.
3. What pasta shape works best for this recipe?
Rotini and other spiral or short shapes work best because their ridges catch the dressing and small pieces of artichoke.
Bowtie, penne, or fusilli are all great substitutes if that’s what you have on hand.
4. How do I keep the pasta from tasting bland?
The trick is dressing the pasta while it’s still slightly warm, since warm pasta absorbs more flavor than cold pasta does.
Also, don’t skip tasting and adjusting the salt right before serving, since chilled dishes often need a little extra seasoning.
5. Is this recipe gluten free?
It can easily be made gluten free by swapping in your favorite gluten free short pasta.
Just be sure to check that the marinated artichoke hearts and Italian seasoning blend don’t contain any hidden gluten additives.
Artichoke Pasta Salad
Ingredients
- 1 pound rotini pasta or other short pasta shape, about 454g
- 2 12 ounce jars marinated artichoke hearts drained and quartered, oil reserved; about 680g total
- 1 cup cherry tomatoes halved, about 150g
- 1 cup pitted kalamata olives halved, about 150g
- 8 ounces fresh mozzarella pearls bocconcini, about 227g
- 1/2 cup sun dried tomatoes drained and sliced, about 75g
- 1/2 small red onion thinly sliced, about 50g
- 1/2 cup fresh basil chopped, about 20g
- 1/4 cup fresh flat leaf parsley chopped, about 10g
- 1/2 cup Parmesan cheese freshly grated, about 50g
- 1/2 cup extra virgin olive oil about 120ml
- 2 tablespoons artichoke marinade oil reserved from the artichoke jars, about 30ml
- 3 tablespoons red wine vinegar about 45ml
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning about 5g
- 1 teaspoon Dijon mustard about 5ml
- 1/4 teaspoon red pepper flakes optional, about 1g
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
- Parmesan cheese extra for garnish
Equipment
- Large stock pot for boiling the pasta
- Colander for draining and rinsing
- Cutting board
- Chef’s knife
- Large glass mixing bowl for tossing everything together
- Mason jar or small whisk for the dressing
- Measuring cups
- Measuring spoons
- Salad tongs for tossing and serving
Method
- Bring a large pot of generously salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
- Reserve about 1/4 cup of the pasta cooking water before draining. Drain the pasta in a colander and rinse under cold running water for about 30 seconds to stop the cooking. Shake well to remove excess water.
- Drain the marinated artichoke hearts over a small bowl, reserving about 2 tablespoons of the marinade oil for the dressing. Cut any large artichoke pieces into bite-sized quarters.
- Halve the cherry tomatoes and kalamata olives. Thinly slice the red onion into half moons. Slice the sun dried tomatoes into thin strips. Chop the fresh basil and parsley just before using.
- In a mason jar or small bowl, combine the extra virgin olive oil, reserved artichoke marinade oil, and red wine vinegar. Add the minced garlic, Italian seasoning, Dijon mustard, and red pepper flakes if using. Season with salt and pepper.
- Seal the jar and shake vigorously for 20-30 seconds until the dressing is emulsified and slightly thickened. Taste on a small piece of pasta and adjust seasoning as needed.
- Add the cooled pasta to a large mixing bowl. Pour about three quarters of the vinaigrette over the pasta and toss well so every piece gets coated.
- Add the artichoke hearts, cherry tomatoes, kalamata olives, sun dried tomatoes, and red onion to the bowl. Gently fold in the fresh mozzarella pearls, chopped basil, and parsley.
- Sprinkle the grated Parmesan cheese over the top and give everything one more gentle toss. Taste and add more dressing, salt, or pepper as needed.
- Cover the bowl and refrigerate for at least 30 minutes, though 2 hours gives the best flavor. Give the salad one final toss right before serving, as the dressing settles at the bottom.
Nutrition
Notes
- Pasta Tip: Slightly undercook the pasta by about 1 minute, as it will continue to soften while sitting in the dressing.
- Flavor Boost: Dress the pasta while it’s still slightly warm so it absorbs more of the vinaigrette flavor.
- Make Ahead: This salad tastes even better the next day. Make it up to 24 hours in advance for the best flavor.
- Storing: Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving as dressing settles.
- Reviving: If the salad seems dry after chilling, add a small splash of olive oil or reserved pasta water to loosen it.
- Fresh Herbs: Chop the fresh herbs last so they don’t wilt or turn brown while you prep everything else.
- Serving Temperature: Let the salad sit at room temperature for about 10 minutes before serving if it’s been refrigerated for several hours.
- Substitution: Use canned artichoke hearts packed in water if needed, but toss them with extra olive oil, vinegar, and Italian seasoning to boost flavor.
- Gluten Free: This recipe can easily be made gluten free by using your favorite gluten free short pasta.
- Vegan Option: Skip the mozzarella and Parmesan or use dairy-free substitutes to make this salad vegan.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This artichoke pasta salad has earned its permanent spot in my summer recipe rotation, and I think it will earn one in yours too.
It’s simple enough for a Tuesday night side dish, but special enough to bring to a party where you actually want compliments.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I’d love to see your version, so feel free to share a photo here.
Recommended:
- Tortellini Pasta Salad
- Strawberry Feta Pasta Salad
- Cold Pasta Salad Recipes
- Caprese Pasta Salad
- Deviled Egg Pasta Salad
