Marinated Artichoke Hearts Pasta Salad
Marinated Artichoke Hearts Pasta Salad is a quick and delicious recipe you can make in under 30 minutes. It’s perfect as a side dish, a main meal, or to bring to potlucks. Marinated Artichoke Hearts Pasta Salad is naturally vegan and can be made gluten-free.
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Recipe: Mediterranean Artichoke Salad
If you’re looking for the star app of your next get-together, look no further. This is easy-to-prepare antipasto features earthy tender artichokes in a bold Mediterranean-style medley of beloved gourmet flavors.
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Artichoke Pasta
Bright, fresh, and bursting with flavor, Artichoke Pasta is one of my favorite dinners to make when I’m craving Italian. I always keep a couple bags of artichoke hearts in the freezer just for this recipe, I love it that much.
FULL RECIPE HERE:
Italian Style Pasta Salad with Artichokes & Sundried Tomatoes - Easy Pasta Salad Recipe | Blondelish
This Italian Style Pasta Salad with Artichokes and Tomatoes is a super quick and easy pasta salad recipe that takes just 20 minutes to make.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients
Salad:
▢2 tsp sea salt
▢8 oz (226g) short-cut pasta of choice
▢6 oz (170g) Italian salami - chopped
▢1 14-ounce (396g) jar marinated artichoke halves - drained and chopped
▢8 oz (226g) fresh mozzarella pearls - drained
▢1/4 cup (25g) Parmesan Cheese - finely grated
▢1/2 cup (90g) black olives - pitted and sliced diagonally
▢1/2 cup (90g) green olives - pitted and sliced diagonally
▢10 oz (283g) cherry tomatoes - halved
▢1/2 medium red onion - finely diced
▢1/3 cup parsley - finely chopped
Italian dressing:
▢3 tbsp (45ml) white wine vinegar
▢1/4 cup (60ml) extra virgin olive oil
▢3 tbsp (45ml) mayonnaise
▢2 tsp Italian seasoning mix
▢1 tbsp raw honey
▢1 garlic clove - finely grated or pressed
▢Sea salt and ground pepper - or to taste
Instructions
1. Fill a large pot with water and add 2 teaspoons of sea salt. Bring to a boil over high.
2. Once bubbling, carefully add in the pasta and cook according to package instructions.
3. Meanwhile, in a small jar, add all the dressing ingredients and shake vigorously to emulsify.
4. Chop all the ingredients for the salad.
5. Once the pasta is cooked to al dente, drain and set aside in a large bowl. Allow it to cool for a few minutes.
6. Add the remaining prepped ingredients to the bowl with the pasta.
7. Drizzle with the dressing.
8. Toss to combine and serve!
???? PRINT RECIPE HERE:
Expert Tips
Be sure to only cook the pasta to al-dente, which usually means 1-2 minutes less than the time on the package. Also, if your pasta noodles tend to stick together, you may want to add a tablespoon of oil to the cooking water.
When it comes to cutting the artichokes, olives, and tomatoes, I recommend cutting some into very small pieces and others into larger pieces. The tiny pieces will mix up very well and infuse the dish with flavor, and the bigger ones will give the salad more texture.
For even more freshness, you can add greens. Arugula, spinach, kale, or chopped cucumber are all great. I would even go for some blanched asparagus! I love asparagus in salad, like this salad with asparagus, avocado, and tomatoes. Blanched broccoli would be a great addition as well.
Letting the pasta cool a bit before you add the other ingredients will help make sure the cheese doesn’t melt. You can pop it into the fridge if you’re in a time crunch. Toss the pasta every few minutes to release more steam and heat.
FAQs
How to make the best pasta salad dressing?
This Italian pasta salad dressing is simple. I think the best version is a bit creamy, but the important thing is the flavor. So make sure to use high-quality olive oil and vinegar; it will make the difference, I promise!
To make an easy Italian dressing for pasta salad or any salad, you need a few simple ingredients like EVOO, red wine vinegar, Italian seasoning, salt, and pepper. Add everything to a small jar. If you want the dressing creamier, you can add mayo. Adding a sweetener like honey or maple syrup will help balance all the flavors. Add the lid tightly and shake to emulsify.
Can you make the dressing without mayo?
Yes, you can leave the mayo out of the dressing. But since it adds delicious creaminess, I recommend replacing it with plain yogurt or sour cream.
Can I make this easy pasta salad recipe vegan?
Yes! I’ve tested it as a vegan Italian pasta salad and loved it! Here’s what I changed to make it vegan:
1. First, I used vegan mayo for the dressing and substituted honey for maple syrup.
2. Next, I substituted the Italian salami for chopped vegan sausage. You could also use chickpeas or another bean.
3. Finally, swapped out the parmesan for nutritional yeast and used vegan mozzarella.
Can I make the salad with leftovers?
Oh yes! Leftover shredded or diced chicken or turkey work very well in this easy pasta salad recipe. Also try grilled veggies! I love the salad with grilled peppers or zucchini!
Can you make this easy pasta salad recipe for meal prep?
If you ask me, this makes the perfect pasta salad for meal prep. That’s because it doesn’t include any greens that get mushy. So go ahead and double or triple the recipe so you can enjoy it all week long. Then simply store the salad in air-tight containers in the fridge for up to 5 days.
However, I do not recommend freezing the salad. That’s because cooked pasta and cheese will lose their nice texture after freezing and defrosting.
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Spinach Artichoke Pasta Salad Recipe
Spinach Artichoke Pasta Salad
* 12 ounces pasta (I used rotini)
* 1 cup sour cream
* ¾ cup mayonnaise
* 1 package vegetable soup mix (1.4 oz)
* 1 tablespoon lemon juice
* 1/2 cup parmesan cheese, shredded
* 3 green onions sliced
* 1 can water packed artichokes (14 oz)
* 4 cups fresh spinach chopped & lightly packed
* 1 tablespoon fresh basil, chopped
Cook pasta Al dente according to package directions. In a large bowl combine sour cream, mayonnaise, dry soup mix, lemon juice and parmesan cheese.
Drain artichokes well and cut into quarters.
Toss pasta with sauce. Gently fold in spinach, green onions, artichokes and basil. Refrigerate 1 hour before serving.
Adapted from recipe by Holly Nilsson