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The pasta salad in a small bowl with a fork.
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Artichoke pasta salad
Prep Time
15 mins
Cook Time
8 mins
Total Time
30 mins
 

This Artichoke pasta salad is fresh, easy to make and full of flavor. It comes together quickly with simple ingredients and a flavor packed, vinaigrette style dressing. Makes a great packed lunch or served at the summer bbq or picnic. 

Servings: 6 servings
Author: Helena
Ingredients
Pasta salad
  • 14 ounces (400g) dried pasta of choice (fusilli, bowtie, farfalle, gemelli or orecchiette pasta)
  • 15 ounces (425g) marinated artichoke hearts, drained and cut in half or quartered
  • ½ red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ¾ cup roasted red peppers, sliced
  • ½ cup olives of choice, (optional) whole or sliced
  • ½ cup feta cheese, crumbled
  • ½ cup fresh parsley or basil, chopped
Dressing
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning mix or oregano
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
Instructions

  1. Cook pasta according to package instructions for al dente. Drain and rinse the pasta in cold water and add to a large salad bowl.

  2. In a small bowl, stir together the ingredients for the dressing.

  3. To the salad bowl with the cooked pasta, add the artichoke hearts, tomatoes, roasted red peppers, optional olives, red onion, feta cheese and chopped herbs.

  4. Pour over the dressing and lightly toss to coat. Salt and pepper to taste and top with some extra herbs and feta cheese if desired