Name: Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound bow tie pasta (or any bite-size pasta); 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 and sliced; 1/2 cup chopped Italian flat-leaf parsley; 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 paste; Salt and pepper to taste

I’m so excited to share this Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe with you! It’s one of those dishes that feels effortlessly special, yet is super easy to whip up. The combination of sun-dried tomatoes and tangy artichokes with creamy mozzarella just hits all the right notes—bright, savory, and satisfying.

Whether you’re bringing something to a summer picnic, need an easy weeknight dinner, or want a make-ahead side for a potluck, this pasta salad has got you covered. Plus, it improves with a little chill time, which means the flavors really get to marry beautifully. I promise, once you try this Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe, it’ll become a go-to in your kitchen too!

Ingredients You’ll Need

These ingredients work so well together—each one bringing a unique flavor and texture that blends into a harmonious bowl of deliciousness. When shopping, look for good-quality sun-dried tomatoes packed in oil, and fresh mozzarella that’s tender and flavorful.

Bow tie pasta (or any bite-size pasta): I love bow tie for its surface that clings nicely to dressing, but penne or rotini work great too.
Mozzarella balls or block mozzarella: Fresh mozzarella adds that creamy touch, and halving the balls lets you control the cheese distribution perfectly.
Gaeta olives (or Kalamata): Adds a briny kick that balances the sweetness of the sun-dried tomatoes.
Artichoke hearts: Drained and quartered, they bring a tender, slightly tangy bite to the mix.
Sun-dried tomatoes: Their intense flavor is the star here, so don’t skimp—sliced and packed in oil works best.
Italian flat-leaf parsley: Fresh herbs keep the salad bright and fresh.
Red wine vinegar and lemon juice: These give the dressing that zesty punch.
Sun-dried tomato oil and extra virgin olive oil: The oil from the tomatoes lends extra flavor; topping up with olive oil keeps the dressing silky.
Dijon mustard: Acts as a natural emulsifier, making the dressing smooth and tangy.
Pecorino Romano cheese: Adds a salty, savory depth to the dressing.
Dried oregano: Brings a classic Italian herb note.
Crushed hot red pepper flakes: Just enough heat without overpowering.
Garlic paste: Gives a warm, savory base flavor that ties everything together.
Salt and pepper: To taste, of course, seasoning is key!

Variations

I love playing around with this Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe depending on what’s in my fridge or the season. It’s so adaptable—you can customize it to fit your tastes or dietary needs without losing any of its charm.

Add toasted pine nuts or walnuts: I once tossed in some toasted nuts for crunch—totally upped the texture game.
Use vegan mozzarella or skip cheese: For a dairy-free version, I just leave out the cheese or add avocado cubes instead.
Try fresh basil in place of parsley: When basil is in season, swapping herbs gives a slightly sweeter, aromatic lift.
Add grilled chicken or chickpeas: To make it a full meal, grilled chicken or chickpeas work perfectly.
Switch olives: I sometimes substitute Gaeta olives with green olives for a milder taste.

How to Make Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe

Step 1: Whip Up the Flavorful Italian Dressing

Start by combining all your dressing ingredients in a bowl—the red wine vinegar, lemon juice, sun-dried tomato oil (plus extra virgin olive oil if needed), Dijon mustard, Pecorino Romano, oregano, red pepper flakes, and garlic paste. Whisk it together until it’s nicely emulsified. Sometimes I’ll use a blender for extra smoothness. Taste it and add salt and pepper to get that perfect zingy balance.

Step 2: Cook Your Pasta to Al Dente Perfection

Bring a big pot of salted water to a boil and cook your pasta until al dente. Timing is key here—don’t overcook, or the salad turns mushy. Once done, drain your pasta and rinse under cool water to stop the cooking and cool it down for the salad. This step helps keep those bite-size pasta pieces firm and ready to soak up the dressing.

Step 3: Toss Together the Pasta Salad Ingredients

In a large mixing bowl, combine your cooled pasta with the mozzarella, olives, parsley, drained and quartered artichokes, and sliced sun-dried tomatoes. Everything’s fresh and vibrant here, which means your salad is already looking fantastic.

Step 4: Dress and Chill for Maximum Flavor

Pour about three-quarters of your dressing over the pasta and mix everything together well. If you feel it needs more, slowly add the rest until you find the flavor and texture just right. I like saving some dressing for extra drizzle later or for a quick salad dressing on another day. Now, pop your salad in the fridge for at least an hour—this chill time is when those gorgeous flavors really come alive.

How to Serve Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe

A white plate filled with yellow bowtie pasta sits on a white marbled surface. Above it, there are two small metal bowls with dried herbs and red pepper flakes, a glass bowl with mustard, a whole lemon, and two squeeze bottles with dark and light oil. To the right on a wooden cutting board, there is a bunch of fresh green parsley, a glass bowl of dark purple olives, and a glass bowl of sun-dried tomatoes. Below the plate of pasta, there are two white bowls, one filled with light green artichoke hearts and the other with small white mozzarella balls. A bulb of garlic is placed near the top right corner photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little extra chopped parsley or some freshly cracked black pepper on top before serving. Sometimes, I add a few extra sun-dried tomato slices or shaved Pecorino on top too, just to make it feel a little more special. A tiny drizzle of extra virgin olive oil just before plating gives it a lovely sheen.

Side Dishes

This pasta salad pairs wonderfully with grilled meats, like chicken or steak, and also works beautifully alongside crusty garlic bread. For a veggie-packed meal, I like to serve it with a crisp green salad or roasted seasonal vegetables.

Creative Ways to Present

For parties, I’ve served this pasta salad in individual mason jars layered with fresh herbs on top—it makes for a colorful and convenient handheld side. Sometimes, I even stuff the salad inside hollowed-out heirloom tomatoes for a gorgeous and edible presentation that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for up to 3 days. The flavors deepen overnight, so you might even prefer it the next day. Just be sure to give it a good stir before serving again.

Freezing

Since this salad is fresh and has mozzarella, I don’t recommend freezing it—both the cheese and the texture of the pasta can suffer. It’s better enjoyed fresh or refrigerated.

Reheating

This pasta salad is best served cold or at room temperature, so reheating isn’t really necessary. If you want to warm it up slightly, just let it sit out of the fridge for 20-30 minutes before serving.

FAQs

Can I use dried sun-dried tomatoes that aren’t packed in oil for this Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe?

You can, but I recommend rehydrating them in warm water and then tossing them in some olive oil before mixing into the salad. The oil-packed ones contribute much flavor to both the salad and the dressing, so if you use dry, add some quality olive oil to compensate.
What pasta can I substitute if I don’t have bow tie pasta?

Any bite-size pasta like penne, rotini, or farfalle will work beautifully here. Just pick one that holds dressing well and has a shape you like bite-sized.
Can I make this pasta salad ahead of time?

Yes! In fact, I find it tastes even better after sitting in the fridge for a few hours. Just keep it covered and add any fresh herbs or extra dressing before serving for a fresh boost.
Is there a vegan version of this Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe?

Absolutely. You can swap mozzarella for a plant-based cheese, or simply omit it and add extra vegetables or beans for bulk and flavor. The dressing is naturally vegan as long as you skip the cheese or use a vegan alternative.

Final Thoughts

This Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe has become one of my absolute favorites because it’s so versatile and bursting with flavor. It’s the kind of dish I love to make when I want something fresh but still comforting, and it always impresses friends and family. I can’t wait for you to make it, tweak it to your liking, and enjoy every bite as much as I do!