Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe
A vibrant and flavorful pasta salad featuring bow tie pasta, mozzarella, sun-dried tomatoes, artichoke hearts, and Gaeta olives, all tossed in a zesty homemade Italian dressing. Perfect for picnics, potlucks, or light meals, this salad tastes even better when chilled, making it a refreshing and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta Salad
- 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 preferred)
- 2 (15 ounce) cans artichoke hearts, drained and quartered
- 1 (12 ounce) jar sun-dried tomatoes, drained and sliced
- 1/2 cup chopped Italian flat-leaf parsley
Italian 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 the difference if needed)
- 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 paste
- Salt and pepper to taste
Instructions
- Prepare the Italian Dressing: Combine red wine vinegar, lemon juice, sun-dried tomato oil, Dijon mustard, grated Pecorino Romano, dried oregano, crushed red pepper flakes, and garlic paste in a bowl. Whisk thoroughly until the mixture emulsifies. Alternatively, blend with a food processor, blender, or immersion blender. Taste and season with salt and pepper as needed.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, about 10-12 minutes. Drain the pasta and rinse under cold water until completely cooled to stop cooking and remove excess starch.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, halved or cubed mozzarella, sliced Gaeta olives, chopped parsley, quartered artichoke hearts, and sliced sun-dried tomatoes. Toss gently to mix.
- Add Dressing: Pour three-quarters of the prepared Italian dressing over the pasta mixture. Toss well to coat all ingredients evenly. Add additional dressing gradually if needed, adjusting to desired consistency. Reserve the remaining dressing for serving or future use.
- Chill and Serve: Cover the salad and refrigerate for at least one hour to allow flavors to meld and deepen. Serve chilled for a refreshing and flavorful pasta salad experience.
Notes
- Use extra virgin olive oil to supplement sun-dried tomato oil if you don’t have enough for the dressing.
- Chilling the pasta salad for several hours enhances the flavor significantly.
- To refresh leftovers, stir in a little extra oil and vinegar before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: pasta salad, sun-dried tomatoes, artichoke hearts, mozzarella, Italian dressing, summer salad, vegetarian pasta salad