5.0 from 15 votes
Gluten-free Pasta Salad with Artichoke
Delicious Gluten-free pasta salad with artichokes that is bursting with rainbow colors and tossed in a lemony herb dressing that can feed a crowed.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 10 servings
Calories: 291 kcal
Course:
Salad
Cuisine:
American
Ingredients
PASTA SALAD:
- 16 oz gluten-free pasta
- 2 cup cherry tomatoes sliced into halves
- 2 cups cucumber small dice
- ½ cup finely chopped carrots
- 2 cups roughly chopped spinach
- ½ cup finely chopped purple cabbage
- ⅓ cup finely chopped onion
- 2 tbsp kosher salt to season the pasta water
- 14 oz can quartered artichoke hearts drained
DRESSING:
- ½ cup extra virgin olive oil
- ½ cup lemon juice about 2 large lemons
- 1 tbsp pomegranate molasses
- 1 tsp oregano
- 1 tsp garlic powder
- ½ cup chopped cilantro
- ¼ tsp cracked black pepper
- 2 tsp kosher salt
Instructions
PREP VEGGIES
- Chop, slice, and dice all the vegetables, herbs, and have them ready. Having all the ingredients prepared will make everything 10x easier. When ready, let's cook the pasta next.
Cup of Yum
COOK PASTA
- Cook the gluten-free pasta according to the manufacturer's instructions (my pasta needed 4 quarts of water, a generous handful of salt, and cook time took approximately 10-12 minutes.)
- After the pasta has cooked in a well-seasoned pot of water, transfer the pasta into a colander, and gently run cold water over it to help stop the cooking process. Transfer to a large mixing bowl. While the pasta continues to cool, let's make the dressing.
MAKE DRESSING:
- In a mixing bowl, add the extra virgin olive oil, lemon zest, lemon juice, pomegranate molasses, garlic powder, oregano, cilantro or parsley, salt and pepper, and whisk until a creamy homogenized dressing forms (set aside). Now let's put it all together.
TO FINISH:
- Add all of the pre-chopped vegetables to the bowl with the cooled pasta and the artichokes. Add the dressing and toss until all of the ingredients are well- combined.
- Serve or cover the pasta salad and refrigerate until ready to serve.
Notes
- No cherry tomatoes? Use grape, heirloom, Roma or any sweet tomato you can find.
- Which Cucumbers? Feel free to use seedless English cucumbers, seeded cucumbers, or Persian cucumbers.
- This salad would also taste delicious with Bulgarian soft cheese or Greek dried cheese.
Nutrition Information
Serving
1cup
Calories
291kcal
(15%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
2022mg
(84%)
Potassium
198mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1905IU
(38%)
Vitamin C
18mg
(20%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 291
% Daily Value*
| Serving | 1cup | |
| Calories | 291kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 2022mg | 84% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 18mg | 20% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.