Artichoke Basil and Corn Pasta Salad
User Reviews
5
Artichoke Basil and Corn Pasta Salad
Description
Cooked pasta is tossed with a basil vinaigrette made from fresh basil, shallots, garlic, red pepper flakes, olive oil, and red wine vinegar, providing a bright and herby base. Garlic, shallots, and red pepper flakes are sautéed before adding sun-dried tomatoes, infusing the salad with a gentle spicy depth and savory notes. Fresh mozzarella balls and quartered artichoke hearts add creamy and tangy textures, while fresh corn kernels contribute sweetness and crunch.
The salad is seasoned with lemon juice, salt, and pepper to balance flavors and is garnished with fresh basil and Parmesan cheese, adding aromatic and savory layers. Without mayonnaise, it holds well for make-ahead situations and is suitable for outdoor meals.
The recipe includes a blended basil vinaigrette that can be prepared in advance and adjusted for seasoning before tossing. This salad pairs well with grilled dishes or as a self-contained light meal.
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 shallot thinly sliced
- ½ teaspoon red pepper flakes
- ½ cup tomatoes chopped, sun dried
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- 1 lemon juiced
- 1 cup mozzarella bocconcini balls
- 1 cup corn cut off the cob
- 1 ounce artichoke hearts drained and quartered or halved, canned
- basil fresh, to garnish
- Parmesan Cheese fresh, to garnish
For the Basil Vinaigrette:
- 1 shallot roughly chopped
- 2 cups basil about 4 ounces, tightly packed fresh leaves, stems removed
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the sun dried tomatoes and saute for 30 seconds.
- Add the pasta and 1⁄2 cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice. Add mozzarella balls and artichoke hearts and toss to combine.
For the Basil Vinaigrette:
- Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
Notes
- This pasta salad holds well without mayonnaise, making it suitable for making ahead and outdoor servings.
- The basil vinaigrette can be prepared in advance; adjust salt and pepper after blending.
- Add fresh lemon juice at the end to brighten the flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 900 kcal
% Daily Value*
| Calories | 900kcal | 45% |
| Carbohydrates | 110g | 37% |
| Protein | 24g | 48% |
| Fat | 42g | 65% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 9mg | 3% |
| Sodium | 856mg | 36% |
| Potassium | 966mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 171mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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