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5.0 from 42 votes

Pasta Salad with Sun-Dried Tomatoes and Artichokes

Fresh mozzarella, parsley, and Gaeta olives are tossed with the bowtie pasta, sun-dried tomatoes, and artichoke hearts and topped with an incredibly easy vinaigrette. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 486 kcal
Course: Salad
Cuisine: Italian

Ingredients

  • 1 pound bow tie pasta or any bite size pasta you like
  • 8 ounces mozzarella balls halved, or cubed block mozzarella
  • 1/2 cup Gaeta olives pitted and sliced, sub Kalamata
  • 2 ounce can artichoke hearts drained and quartered
  • 1 ounce jar sun-dried tomatoes drained, sliced
  • 1/2 cup chopped Italian flat-leaf parsley
For the Italian dressing
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 3/4 cup sun dried tomato oil use extra virgin to make up the difference
  • 2 teaspoons Dijon mustard
  • 1/4 cup grated Pecorino Romano
  • 2 teaspoons dried oregano
  • 1/4 teaspoon crushed hot red pepper flakes
  • 2 cloves garlic paste
  • salt and pepper to taste

Instructions

For the Italian dressing
    Cup of Yum
  1. Combine all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor, blender, or immersion blender. Taste test the dressing and season with salt and pepper if required.
For the salad
  1. Cook pasta in salted water until al dente, then drain and rinse until cool.
  2. In a large bowl, mix together the pasta, mozzarella, olives, parsley, artichoke hearts, and sun dried tomatoes.
  3. Pour 3/4 of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
  4. The pasta salad flavor will taste much better if chilled for at least an hour before serving. Enjoy!

Notes

  • The sun-dried tomato oil is great for the dressing.  Use extra virgin olive oil to make up the difference if required.
  • Chilling the pasta salad for a few hours before serving really amps up the flavor.
  • Any pasta salad can be rejuvenated by mixing in a bit more oil and vinegar right before serving.
  • Leftovers can be saved for up to 3 days.

Nutrition Information

Calories 486kcal (24%) Carbohydrates 42.4g (14%) Protein 18.6g (37%) Fat 26.9g (41%) Saturated Fat 6.6g (33%) Cholesterol 59mg (20%) Sodium 704mg (29%) Potassium 113mg (3%) Fiber 5g (20%) Sugar 4.5g (9%) Calcium 88mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 486

% Daily Value*

Calories 486kcal 24%
Carbohydrates 42.4g 14%
Protein 18.6g 37%
Fat 26.9g 41%
Saturated Fat 6.6g 33%
Cholesterol 59mg 20%
Sodium 704mg 29%
Potassium 113mg 2%
Fiber 5g 20%
Sugar 4.5g 9%
Calcium 88mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.