Pasta Salad with Sun-Dried Tomatoes and Artichokes Recipe
A vibrant and flavorful Pasta Salad with Sun-Dried Tomatoes and Artichokes, tossed in a zesty Italian dressing made with sun-dried tomato oil, fresh lemon juice, and Pecorino Romano cheese. Perfect as a refreshing side dish or light meal, this salad combines tender bow tie pasta, mozzarella, Gaeta olives, artichoke hearts, fresh parsley, and a tangy dressing that enhances each ingredient’s natural flavors. Best served chilled for a delightful Mediterranean-inspired taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad 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
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 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
Instructions
- Prepare the Italian Dressing: In a bowl, whisk together the red wine vinegar, lemon juice, sun-dried tomato oil, Dijon mustard, grated Pecorino Romano, dried oregano, crushed red pepper flakes, and garlic paste until well emulsified. Alternatively, blend these ingredients using 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, typically about 8-10 minutes. Drain the pasta and rinse with cold water to cool it and stop the cooking process.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta, halved or cubed mozzarella, sliced Gaeta olives, chopped parsley, quartered artichoke hearts, and sliced sun-dried tomatoes.
- Toss with Dressing: Pour about three-quarters of the prepared Italian dressing over the pasta mixture. Toss thoroughly to coat all ingredients evenly. If the pasta salad needs more moisture, gradually add more dressing until the desired consistency is reached. Reserve the remaining dressing to serve on the side or for another use.
- Chill and Serve: Cover the pasta salad and refrigerate for at least one hour to allow flavors to meld and intensify. Serve chilled and enjoy this refreshing Mediterranean-style pasta salad.
Notes
- Sun-dried tomato oil adds a unique flavor to the dressing; supplement with extra virgin olive oil if needed.
- Chilling the pasta salad for a few hours before serving enhances the flavor significantly.
- Refresh leftover pasta salad by mixing in a little more 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, Artichokes, Italian Dressing, Mozzarella, Mediterranean Salad, Make-Ahead Salad, Vegetarian Pasta