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Vegan Gluten-Free Pasta Salad with Artichokes and Lemon Vinaigrette
5 from 21 votes

Vegan Gluten-Free Pasta Salad with Artichokes and Lemon Vinaigrette

This Vegan Gluten-Free Pasta Salad features oven-roasted whole artichokes stuffed with garlic, paired with gluten-free spaghetti, cherry tomatoes, pine nuts, and fresh basil. A lemon vinaigrette dresses the salad, creating a flavorful, textured dish with tender roasted artichokes and a bright citrus finish, suitable for a vegan, gluten-free diet.

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 6 People, as a side
Calories: 245 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the artichokes:
  • 3 Artichoke whole, raw
  • 6 cloves garlic peeled
  • 3 tablespoons olive oil
For the salad:
  • 8 ounces spaghetti gluten-free
  • 4 tablespoons pine nuts
  • 1 teaspoon olive oil
  • 2 tablespoons garlic minced
  • 1 1/2 cups cherry tomato halved
  • 1/2 cup basil thinly sliced, fresh
  • Parmesan Cheese shredded, for garnishing, dairy-free
For the vinaigrette:
  • 2 tablespoons olive oil
  • lemon juice of 1 large
  • salt to taste
  • black pepper to taste, ground

Instructions

For the artichokes:
    Cup of Yum
  1. Preheat oven to 425℉.
  2. Using a sharp knife, cut off the top third of the artichoke, and the bottom stem right at the base. This will help them sit upright while they roast.
  3. Place each artichoke in the center of a large square of heavy duty tinfoil (or a double layer of regular tinfoil) and stuff 2 garlic cloves into the top of each artichoke.
  4. Slightly spread the leaves apart with your fingers and drizzle each artichoke with olive oil, about 1 tablespoon or so on each.
  5. Wrap the tinfoil tightly around each artichoke and place on a baking tray. Roast in the oven until tender, about 1 hour and 15 minutes. Test the softness of the artichokes at 1 hour, and see if they're done or if they need longer.
  6. Once the artichokes are roasted, remove them from the oven and let them cool until you can handle them.
  7. Remove the outer leaves of each roasted artichoke one by one. If you’d like, you can scrape the tender meat from the base of the leaves with your teeth as you go.
  8. Continue removing the leaves until you reach the base of the artichoke. Gently separate the base from the stem to reveal the fuzzy choke. Use a spoon or knife to scrape away the fuzzy choke completely, exposing the artichoke heart underneath.
  9. Repeat this process with the remaining artichokes. Once all the hearts are ready, thinly slice them and set aside.
  10. Repeat with remaining artichokes and thinly slice the hearts, and set aside.
For the salad:
  1. Bring a large pot of salted water to a boil, then cook the pasta until al dente, a few minutes short of the package instructions. Drain and set aside.
  2. While the pasta cooks, heat a small pan on medium-high heat, then dry toast the pine nuts until golden brown, about 2 to 3 minutes.
  3. Transfer pine nuts to a small bowl, then lower heat to medium and add the olive oil to the pan. Once hot, add the garlic and sauté until just golden brown, about 1 to 2 minutes.
  4. In a large bowl, toss together the cooked pasta, reserved artichoke hearts, pine nuts, sautéed garlic, halved cherry tomatoes, and sliced basil.
For the vinaigrette:
  1. Whisk together olive oil, fresh lemon juice, salt, and pepper in a small bowl, then pour over the salad and toss until evenly coated.
  2. Garnish with grated Parmesan cheese and serve.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 34.6g (12%) Protein 4.7g (9%) Fat 10.3g (16%) Saturated Fat 1.1g (6%) Polyunsaturated Fat 2.4g (14%) Monounsaturated Fat 5.2g (26%) Sodium 195mg (8%) Potassium 34.3mg (1%) Fiber 3.4g (14%) Sugar 1.7g (3%) Vitamin A 415IU (8%) Vitamin C 8.3mg (9%) Calcium 24mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6 People, as a side

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 34.6g 12%
Protein 4.7g 9%
Fat 10.3g 16%
Saturated Fat 1.1g 6%
Polyunsaturated Fat 2.4g 14%
Monounsaturated Fat 5.2g 26%
Sodium 195mg 8%
Potassium 34.3mg 1%
Fiber 3.4g 14%
Sugar 1.7g 3%
Vitamin A 415IU 8%
Vitamin C 8.3mg 9%
Calcium 24mg 2%
Iron 0.4mg 2%

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