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Sun-Dried Tomato Pasta Salad with Artichoke Hearts

Bright and Flavorful Sun-Dried Tomato Pasta Salad with Artichoke Hearts

A refreshing Sun-Dried Tomato Pasta Salad with Artichoke Hearts, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 12 oz Short Pasta (e.g., Casarecce) Cook slightly past al dente for best texture.
  • 1 cup Frozen Artichoke Hearts Thaw and quarter.
  • 1/2 cup Sun-Dried Tomatoes Use oil-packed for extra flavor.
  • 1/4 cup Chopped Shallots Mild sweetness; substitute yellow onions if unavailable.
  • 3 Tbsp Fresh Lemon Juice Brightens the salad.
  • 2 cloves Garlic Freshly minced is always best.
  • 1 tsp Kosher Salt Essential for seasoning.
  • 1/2 tsp Freshly-ground Black Pepper Taste as you go.
  • 2 Tbsp Capers Bring a briny pop; drain well.
  • 1/4 tsp Crushed Red Pepper Flakes Optional for a hint of heat.
  • 1/4 cup Chopped Flat Leaf Parsley Fresh herbs add vibrancy.
  • 1/4 cup Fresh Basil As much or as little as desired.
For the Vinaigrette
  • 1 Tbsp Dijon Mustard Acts as an emulsifier.
  • 1/2 cup Extra Virgin Olive Oil Pour in slowly.
  • 6-8 leaves Fresh Oregano Substitute with dried oregano if needed.
Optional Toppings
  • 1/4 cup Toasted Pine Nuts Toast lightly for extra flavor.
  • 1/4 cup Shaved Pecorino Romano Cheese Can use Parmesan as an alternative.

Equipment

  • Food processor
  • large pot
  • large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare Vinaigrette: In a food processor, blend the sun-dried tomatoes, fresh lemon juice, minced garlic, Dijon mustard, kosher salt, and freshly-ground black pepper. Stream in the olive oil while blending, then add fresh oregano.
  2. Cook Pasta: Boil salted water and cook short pasta according to package instructions until just past al dente, about 9-11 minutes. Drain and rinse or toss with olive oil.
  3. Sauté Artichokes: Heat olive oil in a skillet, add quartered artichoke hearts, and sauté until golden. Add chopped shallots, capers, and sautéed sun-dried tomatoes; set aside to cool.
  4. Combine Salad Ingredients: In a bowl, mix drained pasta with vinaigrette, then gently fold in sautéed artichokes, toasted pine nuts, and fresh herbs.
  5. Serve: Enjoy the salad at room temperature after letting it rest for about 20 minutes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 420mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

For best taste, store leftovers in the fridge for up to 3 days. The flavors will deepen over time.

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