Tasty Italian Artichoke Pasta Salad

Here is my favorite Italian artichoke pasta salad recipe, with tender pasta, marinated artichokes, sun-dried tomatoes, mozzarella cubes, and a tangy lemon-herb dressing made with the flavorful oil from the tomato jar.

This pasta salad is perfect for potlucks and summer gatherings. I love making it a day ahead because the flavors get even better as everything sits together in the fridge. Plus, it’s one of those dishes that looks like you put in way more effort than you actually did!

What Kind of Pasta Should I Use?

For pasta salad, you’ll want to pick a shape that can hold onto all that delicious dressing and catch those bits of artichoke and tomato. Short pasta shapes like rotini, fusilli, penne, or farfalle work great because their nooks and crannies grab the dressing and other ingredients. I usually go for rotini or bowtie pasta, but honestly, whatever short pasta you have in your pantry will do the job. Just avoid long noodles like spaghetti or fettuccine since they don’t mix as well in a cold salad and can be awkward to eat.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Pasta: Any short pasta shape works great here – rotini, penne, farfalle, or fusilli all hold the dressing well. Whole wheat or gluten-free pasta are good options too.
• Mozzarella: You can swap in provolone, fontina, or even cubed feta for a tangier flavor. Just keep the cheese mild so it doesn’t overpower the other ingredients.
• Gaeta olives: Kalamata olives work perfectly here, or you can use any black olive variety you prefer. Even green olives can add a nice briny kick if that’s what you have.
• Sun-dried tomato oil: If your sun-dried tomatoes don’t come packed in oil, just use good quality olive oil instead. You’ll still get plenty of flavor from the tomatoes themselves.
• Pecorino Romano: Parmesan cheese is an easy swap here and works just as well. Both give you that salty, sharp flavor the salad needs.
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in if needed. The lemon juice already provides acidity, so any vinegar will do the job.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not seasoning the cooking water enough – your pasta water should taste like the ocean since this is your only chance to season the pasta itself from the inside out.

Another common error is overdressing the salad right away, which can make it soggy and heavy, so start with half the dressing, toss well, and add more as needed after it chills.

Skipping the rinse after draining might seem like a good idea to keep the pasta starchy, but for cold pasta salads, rinsing stops the cooking process and prevents the noodles from clumping together into one big mass.

Finally, don’t forget that pasta salad tastes best when it’s had time to sit – the flavors need at least an hour to meld together, and you’ll likely need to add a splash more dressing or lemon juice right before serving since the pasta absorbs liquid as it sits.

What to Serve With Italian Artichoke Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs really well with grilled chicken, shrimp, or Italian sausage if you want to add some protein. It’s also great alongside other picnic or potluck favorites like caprese skewers, bruschetta, or a simple arugula salad with a light vinaigrette. Since the pasta salad has bold Mediterranean flavors, I like to keep the sides simple – maybe some crusty bread for scooping up any extra dressing at the bottom of the bowl. This dish works perfectly as a main course for lunch or as a side at your next barbecue or summer gathering.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely overnight, making it an ideal dish to prep the day before a gathering or to enjoy throughout the week.

Serve: I like to pull this salad out of the fridge about 15-20 minutes before serving to take the chill off. Give it a good stir before serving, and you might want to add a splash of olive oil or a squeeze of lemon juice to freshen it up if it seems a bit dry after sitting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 90-110 g
• Fat: 160-180 g
• Carbohydrates: 330-360 g

Ingredients

For the salad:

• 1 lb pasta (I use Barilla Penne or Rotini for better sauce grip)
• 8 oz mozzarella (cut into 1/2-inch cubes)
• 1/2 cup gaeta olives
• 32 oz artichoke hearts (drained and quartered)
• 14 oz sun-dried tomatoes (packed in oil, drained and sliced into thin strips)
• 1/2 cup fresh parsley
• 1/4 cup fresh basil, chopped

For the dressing:

• 1/4 cup red wine vinegar
• 1/3 cup lemon juice (freshly squeezed for better acidity)
• 3/4 cup sun-dried tomato oil (reserved from the jar for extra depth of flavor)
• 2 tsp dijon mustard (I prefer Maille for a sharper bite)
• 1/3 cup pecorino romano
• 2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 garlic cloves (pressed or finely minced)
• salt
• pepper

Step 1: Prepare the Dressing Base

• 1/4 cup red wine vinegar
• 1/3 cup lemon juice
• 3/4 cup sun-dried tomato oil
• 2 tsp Dijon mustard
• 2 garlic cloves, pressed or finely minced
• 2 tsp dried oregano
• 1/4 tsp red pepper flakes
• salt
• pepper

In a large bowl, whisk together the red wine vinegar, lemon juice, sun-dried tomato oil, Dijon mustard, pressed garlic, dried oregano, and red pepper flakes.

Let this mixture sit for a minute to allow the flavors to meld, then taste and adjust seasoning with salt and pepper.

I prefer to make the dressing first so it has time to develop flavor while you prep and cook everything else.

Step 2: Cook the Pasta

• 1 lb pasta
• salt for pasta water

Bring a large pot of salted water to a boil and add the pasta.

Cook according to package directions until al dente (firm to the bite)—do not overcook.

Drain the pasta thoroughly and rinse briefly with cool water to stop the cooking process and prevent sticking.

Set aside to cool slightly while you prepare the remaining ingredients.

Step 3: Prepare Fresh and Prepared Ingredients

• 8 oz mozzarella
• 14 oz sun-dried tomatoes
• 32 oz artichoke hearts, drained
• 1/2 cup gaeta olives
• 1/2 cup fresh parsley
• 1/4 cup fresh basil
• 1/3 cup pecorino romano

While the pasta cooks, cut the mozzarella into 1/2-inch cubes, slice the sun-dried tomatoes into thin strips, quarter the artichoke hearts, halve the gaeta olives, and roughly chop the fresh parsley.

Chop the fresh basil and set aside separately, as fresh herbs are best added just before serving to preserve their bright flavor.

Measure out the pecorino romano and have all components ready for assembly.

Step 4: Assemble the Salad

• cooked pasta from Step 2
• prepared mozzarella, olives, artichokes, sun-dried tomatoes, and parsley from Step 3
• dressing from Step 1

In a large bowl, combine the cooled pasta with the mozzarella, olives, artichoke hearts, sun-dried tomatoes, and the chopped parsley.

Pour the dressing from Step 1 over the mixture and toss thoroughly until all components are evenly coated.

The pasta will absorb the dressing as it sits, which is why thorough tossing at this stage is important.

Step 5: Chill and Finish

• assembled salad from Step 4
• fresh basil from Step 3
• pecorino romano from Step 3

Cover the salad and refrigerate for at least 1 hour before serving, which allows the flavors to meld and the pasta to absorb the dressing fully.

Just before serving, stir the salad gently and taste for seasoning, adding more salt, pepper, or vinegar as needed.

Fold in the fresh basil at the last moment so it maintains its vibrant color and fresh flavor.

Tasty Italian Artichoke Pasta Salad

Delicious Tasty Italian Artichoke Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 3350

Ingredients Method

Ingredients

  

For the salad

• 1 lb pasta (I use Barilla Penne or Rotini for better sauce grip)
• 8 oz mozzarella (cut into 1/2-inch cubes)
• 1/2 cup gaeta olives
• 32 oz artichoke hearts (drained and quartered)
• 14 oz sun-dried tomatoes (packed in oil, drained and sliced into thin strips)
• 1/2 cup fresh parsley
• 1/4 cup fresh basil, chopped

For the dressing

• 1/4 cup red wine vinegar
• 1/3 cup lemon juice (freshly squeezed for better acidity)
• 3/4 cup sun-dried tomato oil (reserved from the jar for extra depth of flavor)
• 2 tsp dijon mustard (I prefer Maille for a sharper bite)
• 1/3 cup pecorino romano
• 2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 garlic cloves (pressed or finely minced)
• salt
• pepper

Method

 

1. In a large bowl, whisk together the red wine vinegar, lemon juice, sun-dried tomato oil, Dijon mustard, pressed garlic, dried oregano, and red pepper flakes. Let this mixture sit for a minute to allow the flavors to meld, then taste and adjust seasoning with salt and pepper. I prefer to make the dressing first so it has time to develop flavor while you prep and cook everything else.
2. Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until al dente (firm to the bite)—do not overcook. Drain the pasta thoroughly and rinse briefly with cool water to stop the cooking process and prevent sticking. Set aside to cool slightly while you prepare the remaining ingredients.
3. While the pasta cooks, cut the mozzarella into 1/2-inch cubes, slice the sun-dried tomatoes into thin strips, quarter the artichoke hearts, halve the gaeta olives, and roughly chop the fresh parsley. Chop the fresh basil and set aside separately, as fresh herbs are best added just before serving to preserve their bright flavor. Measure out the pecorino romano and have all components ready for assembly.
4. In a large bowl, combine the cooled pasta with the mozzarella, olives, artichoke hearts, sun-dried tomatoes, and the chopped parsley. Pour the dressing from Step 1 over the mixture and toss thoroughly until all components are evenly coated. The pasta will absorb the dressing as it sits, which is why thorough tossing at this stage is important.
5. Cover the salad and refrigerate for at least 1 hour before serving, which allows the flavors to meld and the pasta to absorb the dressing fully. Just before serving, stir the salad gently and taste for seasoning, adding more salt, pepper, or vinegar as needed. Fold in the fresh basil at the last moment so it maintains its vibrant color and fresh flavor.