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Sun-Dried Tomato Pasta Salad with Artichoke Hearts

This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course. 

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 to 8 servings
Calories: 706 kcal
Course: Side Dish , Main Course , Lunch
Cuisine: Italian

Ingredients

Sun-Dried Tomato Vinaigrette
  • 1/2 cup sun-dried tomatoes , drained if using oil-packed (about 12 halves)
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic , peeled
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon fresh oregano leaves (about 6-8 leaves)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly-ground black pepper (medium grind)
Pasta Salad
  • 1 pound short pasta , such as casarecce
  • 1 pound frozen artichoke hearts , thawed and quartered*
  • 2 tablespoons olive oil
  • 1/2 cup chopped shallots
  • 3 tablespoons capers , drained
  • 1/2 cup sun-dried tomatoes , cut into thin strips
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, if you want the pasta to have a kick)
  • 2 ounces toasted pine nuts
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup chopped fresh basil
  • 1/2 cup shaved Pecorino Romano , plus additional
  • Kosher salt and pepper to taste

Instructions

Make the Sun-Dried Tomato Vinaigrette
    Cup of Yum
  1. 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. 
  2. 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
  1. 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.
  2. 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. 
  3. 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.
  4. Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
  5. 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 you're unable to find frozen artichoke hearts, you can substitute canned. These generally don't hold their shape as well as frozen, so I would skip the step of sautéing them. Simply assemble the salad after draining, rinsing, and drying the canned artichoke hearts.
  • This pasta salad can be made a day in advance and stored, covered, in the refrigerator. Return to room temperature before serving.
  • Since the pasta can soak up the vinaigrette overnight, I like to prepare an extra batch of vinaigrette and store it in a separate container when making the salad in advance. Then, just add some of the extra dressing, to taste, before serving.

Nutrition Information

Calories 706kcal (35%) Carbohydrates 67g (22%) Protein 15g (30%) Fat 42g (65%) Saturated Fat 6g (30%) Cholesterol 8mg (3%) Sodium 757mg (32%) Potassium 532mg (15%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 1290IU (26%) Vitamin C 40.4mg (45%) Calcium 141mg (14%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 706

% 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.