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Artichoke Pasta Salad Recipe

Artichoke Pasta Salad

iamwinfred
This artichoke pasta salad 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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 8 servings
Calories 340 kcal

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

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

For Garnish

  • Fresh basil leaves for garnish
  • Parmesan cheese extra for garnish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 36gProtein: 10gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 520mgPotassium: 280mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 8mg
Keyword artichoke pasta salad, cold pasta salad, no mayo pasta salad, potluck pasta salad, summer pasta salad
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