Artichoke Pasta Salad
This artichoke pasta salad recipe uses the oil straight out of the artichoke jar as part of the dressing, which is what keeps the dish from tasting like plain vinaigrette poured over pasta and vegetables.
Equipment
- Large stockpot - For boiling pasta
- Colander - For draining and rinsing
- Large glass mixing bowl - For tossing everything together
- Mason Jar - With tight lid, for shaking dressing
- Airtight storage containers - For leftovers
- OXO Salad Spinner - For drying herbs, optional but recommended
- Microplane fine grater - For grating Parmesan, optional but recommended
Ingredients
- 1 lb rotini pasta - 450g
- 2 jars marinated artichoke hearts - 12 oz / 340g each, drained and quartered, oil reserved
- 2 cups cherry tomatoes - 300g, halved
- 1 cup kalamata olives - 150g, pitted and halved
- 1/2 small red onion - 50g, finely diced
- 8 oz fresh mozzarella pearls - 225g
- 1/2 cup grated parmesan cheese - 50g
- 1/4 cup fresh parsley - 15g, chopped
- 1/4 cup fresh basil - 10g, thinly sliced
For the Dressing
- 1/4 cup extra virgin olive oil - 60ml, plus reserved artichoke oil
- 3 tablespoons red wine vinegar - 45ml
- 2 cloves garlic - minced
- 1 teaspoon dijon mustard - 5ml
- 1 teaspoon dried oregano - 2g
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice - 15ml, optional
Instructions
- Bring a large stockpot of generously salted water to a rolling boil. Add rotini and cook according to package directions until al dente.
- Drain pasta in a colander and rinse under cold water until cool to the touch. Shake to remove excess water and transfer to a large mixing bowl.
- Drain artichoke hearts, reserving about 2 tablespoons of oil for the dressing. Quarter large pieces and add to the bowl with pasta.
- Halve cherry tomatoes, pit and halve olives if needed, and finely dice red onion. Add all to the bowl with pasta and toss lightly.
- In a mason jar, combine olive oil, reserved artichoke oil, red wine vinegar, minced garlic, dijon mustard, oregano, salt, and pepper. Add lemon juice if using.
- Close lid tightly and shake vigorously for about 20 seconds until combined and lightly thickened. Taste and adjust seasoning.
- Pour three-quarters of dressing over pasta mixture. Add mozzarella pearls, parmesan, parsley, and basil.
- Toss everything together with tongs until evenly coated. Taste and adjust seasoning with remaining dressing if needed.
- Cover bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor. Toss again before serving.
Notes
- Pasta: Rinse pasta under cold water right after draining to stop cooking and prevent starchiness.
- Cheese: Use fresh mozzarella pearls (not shredded) to avoid a gummy texture. Grate Parmesan fresh for best melting.
- Seasoning: Salt pasta water generously, and taste marinated artichokes before adding extra salt to the salad.
- Herbs: Add delicate herbs like basil closer to serving time if making the salad more than a day ahead to keep them bright.
- Refreshing: If salad looks dry after chilling, refresh with a drizzle of olive oil and splash of vinegar.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Not suitable for freezing.
- Make-Ahead: This salad improves after a few hours as the dressing soaks in. Can be made up to a day in advance.
- Variations: Add grilled chicken, shrimp, or white beans for extra protein. Omit cheese or use plant-based alternatives for dairy-free.
- Pasta shapes: Bowtie, penne, fusilli, or orzo all work well as substitutes for rotini.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 9gFat: 22gSaturated Fat: 6gCholesterol: 20mgSodium: 540mgFiber: 2gSugar: 3g
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