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Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe

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4 from 15 reviews

This vibrant Pasta Salad with Sun-Dried Tomatoes and Artichokes is a delightful combination of tender bow tie pasta, creamy mozzarella, briny olives, tangy artichoke hearts, and flavorful sun-dried tomatoes. Tossed in a zesty Italian dressing with hints of oregano, garlic, and crushed red pepper flakes, this salad is perfect for a refreshing summer meal or a make-ahead side dish. Chilling the salad enhances the flavors, making it a crowd-pleaser for picnics, potlucks, or casual dinners.

Ingredients

Pasta and Vegetables

  • 1 pound bow tie pasta (or any bite-size pasta you like)
  • 8 ounces mozzarella balls (halved, or cubed block mozzarella)
  • 1/2 cup Gaeta olives (pitted and sliced, substitute Kalamata olives if desired)
  • 2 (15 ounce) cans artichoke hearts (drained and quartered)
  • 1 (12 ounce) jar sun-dried tomatoes (drained, sliced)
  • 1/2 cup chopped Italian flat-leaf parsley

Dressing

  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 3/4 cup sun-dried tomato oil (use extra virgin olive oil to make up any difference)
  • 2 teaspoons Dijon mustard
  • 1/4 cup grated Pecorino Romano cheese
  • 2 teaspoons dried oregano
  • 1/4 teaspoon crushed hot red pepper flakes
  • 2 cloves garlic (garlic paste preferred)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Italian Dressing: In a bowl, combine red wine vinegar, lemon juice, sun-dried tomato oil, Dijon mustard, grated Pecorino Romano, dried oregano, crushed hot red pepper flakes, and garlic paste. Whisk vigorously until the mixture emulsifies into a smooth dressing. For a smoother texture, blend the ingredients using a food processor, blender, or immersion blender. Taste and adjust seasoning with salt and pepper as needed.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse under cold water until fully cooled to stop the cooking process and prevent sticking.
  3. Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, halved mozzarella balls, sliced Gaeta olives, chopped parsley, quartered artichoke hearts, and drained sun-dried tomatoes. Gently toss to combine all the ingredients evenly.
  4. Toss with Dressing: Pour about three-quarters of the prepared Italian dressing over the pasta mixture. Toss thoroughly to coat all ingredients evenly. Add more dressing little by little if needed to achieve the desired consistency. Reserve the remaining dressing to serve on the side or to be used later for another salad.
  5. Chill and Serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld together. Serve chilled for the best taste experience. Enjoy your fresh and flavorful pasta salad!

Notes

  • Use extra virgin olive oil to supplement sun-dried tomato oil if you don’t have enough.
  • Rinsing pasta after cooking helps to cool it quickly and prevents it from becoming mushy in the salad.
  • The salad tastes best after chilling for at least an hour but can be stored in the refrigerator for up to 2 days.
  • Substitute Gaeta olives with Kalamata olives if desired.
  • Garlic paste can be used instead of fresh garlic for convenience and smooth dressing texture.
  • Leftover dressing can be stored in an airtight container in the fridge and used for other salads.

Find it online: https://glowcooks.com/pasta-salad-with-sun-dried-tomatoes-and-artichokes-recipe/