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4.8 from 42 votes

Pasta Salad with Sun-Dried Tomatoes, Artichokes, and Olives

This easy pasta salad is made with mostly pantry ingredients and is great served as a side dish or main dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Side Dish , Main Course , Salad , Snacks
Cuisine: American , International , Canadian , Vegetarian , gluten-free

Ingredients

For the pasta salad:
  • 1 lb pasta we use whole wheat Gemelli
  • 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped
  • 1 15 oz jar quartered artichoke hearts, drained
  • 1 cup pitted kalamata olives drained and cut in half
  • 4 cups arugula
  • 1 cup shredded Parmesan cheese
For the dressing:
  • 1/3 cup olive oil
  • 3 tablespoons golden balsamic vinegar can use regular balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 2 cloves garlic minced
  • kosher salt and black pepper to taste

Instructions

    Cup of Yum
  1. Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour pasta into a large bowl.
  2. Add the sun dried tomatoes, artichokes, olives, arugula, and Parmesan cheese. Stir.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, garlic, salt, and pepper.
  4. Drizzle dressing over the pasta salad and toss until salad is well coated. Serve.