Sun-Dried Tomato Pasta Salad with Artichoke Hearts
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 to 8 servings
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Calories
706 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
Italian
Sun-Dried Tomato Pasta Salad with Artichoke Hearts
Description
The salad starts with a vinaigrette made by pulsing sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper, then gradually adding olive oil and fresh oregano to create a smooth and tangy dressing. Casarecce or similar short pasta is cooked al dente, rinsed or coated lightly to prevent sticking, and cooled.
Artichoke hearts are sautéed with salt and pepper until lightly golden, developing a tender, flavorful component. Capers, sun-dried tomato strips, toasted pine nuts, chopped shallots, parsley, basil, and Pecorino Romano cheese are combined with the pasta and vinaigrette, providing complexity in flavor and texture with salty, savory, herbal, and nutty notes. Red pepper flakes can be added for subtle heat.
This salad can be served at room temperature or chilled, making it suitable for picnics, potlucks, or as a side dish. It offers a blend of bright acidity from the vinaigrette and richness from the cheese and pine nuts.
Practical tips suggest substituting canned artichoke hearts when frozen are unavailable but skipping the sauté step to maintain shape. The salad can be made ahead and stored refrigerated, with extra vinaigrette kept separately to refresh the salad before serving to preserve texture and flavor balance.
Ingredients
Sun-Dried Tomato Vinaigrette
- 1/2 cup sun-dried tomatoes , drained if using oil-packed (about 12 halves)
- 2 tablespoons lemon juice fresh
- 2 cloves garlic , peeled
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon oregano about 6-8 leaves, fresh leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper medium grind, freshly-ground
Pasta Salad
- 1 pound short pasta , such as casarecce
- 1 pound artichoke hearts thawed and quartered, frozen
- 2 tablespoons olive oil
- 1/2 cup shallot chopped
- 3 tablespoons capers , drained
- 1/2 cup sun-dried tomatoes , cut into thin strips
- 1/4 to 1/2 teaspoon red pepper flakes optional, if you want the pasta to have a kick, crushed
- 2 ounces pine nuts toasted
- 1/4 cup flat leaf parsley chopped
- 1/4 cup basil chopped, fresh
- 1/2 cup Pecorino Romano cheese plus additional, shaved
- salt kosher salt, to taste
- black pepper kosher salt, to taste
Instructions
Make the Sun-Dried Tomato Vinaigrette
- In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
- With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about 3/4 cup of vinaigrette. Set aside.
Make the Pasta Salad
- Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
- While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
- Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
- Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
- When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.
Notes
- If frozen artichoke hearts are unavailable, use canned artichokes but skip the sautéing step to preserve their shape.
- This pasta salad can be prepared a day ahead and refrigerated, then brought to room temperature before serving.
- Make extra vinaigrette and store separately to add before serving to refresh the salad's flavor after refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 67g | 22% |
| Protein | 15g | 30% |
| Fat | 42g | 65% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 8mg | 3% |
| Sodium | 757mg | 32% |
| Potassium | 532mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 40.4mg | 45% |
| Calcium | 141mg | 14% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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