If you’re on the hunt for a pasta salad that’s bursting with flavor and totally unique, then I’ve got a treat for you. This Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe is one of my all-time favorites—bright, savory, and just packed with those Mediterranean vibes. I absolutely love how the tangy sun-dried tomato vinaigrette blends with tender artichokes and fresh herbs, making every bite something to look forward to. Trust me, once you try this, it’s going to become that dish you want to bring to every summer gathering or quick weeknight dinner.
Why You’ll Love This Recipe
- Rich Mediterranean Flavors: The combination of sun-dried tomatoes, artichokes, and herbs creates an irresistible taste.
- Versatile Dish: Great as a hearty side or a satisfying vegetarian main course.
- Simple Yet Impresses: It looks and tastes gourmet but comes together without stress.
- Make-Ahead Friendly: This salad tastes even better after chilling and makes meal prep a breeze.
Ingredients You’ll Need
This salad celebrates fresh and pantry-friendly ingredients that blend beautifully—the sun-dried tomatoes give it that deep, tangy punch, while artichoke hearts add a lovely texture. When shopping, I always look for good-quality sun-dried tomatoes packed in oil—they make a world of difference.
- Sun-dried tomatoes: Opt for oil-packed ones for extra richness; just drain before using.
- Fresh lemon juice: Adds brightness and balances the richness.
- Garlic cloves: I like to smash them for a mellow, aromatic base.
- Dijon mustard: Gives a gentle tang and helps emulsify the dressing.
- Extra virgin olive oil: Use a good-quality one—it really shines in this recipe.
- Fresh oregano leaves: Fresh herbs elevate the salad’s freshness tremendously.
- Kosher salt & freshly-ground black pepper: Season carefully to bring all flavors out.
- Short pasta (casarecce or similar): Shapes that hold dressing well work best.
- Frozen artichoke hearts: Thawed and quartered; you’ll love their tender bite.
- Olive oil: For sautéing shallots and artichokes to deepen flavor.
- Chopped shallots: Adds a sweet and sharp note after cooking.
- Capers: These little gems give a briny pop that’s addictive.
- Additional sun-dried tomatoes (thin strips): For layering texture and color.
- Crushed red pepper flakes (optional): If you like a bit of heat, this is your friend.
- Toasted pine nuts: Adds crunch and a nutty touch—toast them until golden.
- Chopped flat leaf parsley and fresh basil: Fresh herbs for brightness and herbal depth.
- Shaved Pecorino Romano: A salty, savory finish that ties everything together.
Variations
I love making this recipe my own depending on the mood and what’s in season. It’s so adaptable, you can easily swap or add ingredients without losing any of that signature sun-dried tomato goodness.
- Add Grilled Chicken or Shrimp: If you’re in the mood for some protein, I often add grilled chicken strips or shrimp for a heartier meal.
- Make it Vegan: Skip the Pecorino and toss in some toasted almonds or nutritional yeast for that savory vibe.
- Use Different Pasta Shapes: Penne, farfalle, or orecchiette all work wonderfully if casarecce isn’t in your pantry.
- Spicy Kick: I sometimes up the red pepper flakes or add sliced jalapeños if I want to turn up the heat.
How to Make Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe
Step 1: Whip Up the Sun-Dried Tomato Vinaigrette
Start by blending your sun-dried tomatoes with lemon juice, garlic, Dijon mustard, olive oil, oregano, salt, and pepper until you get a smooth, flavorful vinaigrette. I discover this trick when I made the vinaigrette first and set it aside—it really lets the flavors mingle. Just be sure to taste and adjust the seasoning so it’s bright but not overpowering.
Step 2: Cook the Pasta Just Right
Boil your pasta in salted water following the package instructions but aim for al dente since the pasta will soak up dressing later. When I first tried this recipe, I learned that slightly firm pasta keeps the salad from getting mushy—drain it and rinse under cold water to halt the cooking.
Step 3: Sauté the Artichokes and Shallots
Heat olive oil in a skillet, then add the shallots until soft and fragrant. Toss in the thawed and quartered artichoke hearts to warm and caramelize lightly. This step wakes up their flavor—don’t skip it! I remember the first time I skipped this and the artichokes felt too bland.
Step 4: Combine and Toss Everything Together
In a big bowl, mix the pasta, sautéed artichokes and shallots, capers, thin strips of sun-dried tomatoes, crushed red pepper flakes if you’re using them, toasted pine nuts, and chopped herbs. Pour in your vinaigrette and toss gently until every bit is coated. I find that tossing gently keeps the pine nuts crunchy and the fresh herbs vibrant.
Step 5: Finish with Cheese and Serve
Top everything with shaved Pecorino Romano and a sprinkle of fresh parsley and basil right before serving. This step is my secret weapon for that extra pop of flavor and texture.
Pro Tips for Making Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe
- Use Oil-Packed Sun-Dried Tomatoes: They blend better and add depth to the vinaigrette compared to dry-pack ones.
- Don’t Overcook the Pasta: A bit firm pasta maintains texture after mixing with the dressing and ingredients.
- Toast Pine Nuts Lightly: Watch them closely—they can burn fast but should be golden for perfect crunch.
- Let It Chill: Refrigerate the salad for at least 30 minutes; the flavors marry beautifully after resting.
How to Serve Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe
Garnishes
I love finishing this salad with extra shavings of Pecorino Romano and a sprinkle of fresh basil leaves for that beautiful green pop. Sometimes I toss on a few whole pine nuts at the top to highlight the crunch. It’s simple but visually inviting and super tasty.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or salmon, but it also stands strong as a main dish. On family nights, I’ve served it alongside crusty garlic bread or a light mixed greens salad to keep everything balanced and fresh.
Creative Ways to Present
For special occasions, I like plating this salad in individual glass jars or pretty bowls, topped with a fresh herb sprig and a wedge of lemon. It’s so colorful and inviting — guests always ask for the recipe when I serve it this way!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge—it keeps well for 2 to 3 days. The flavors actually deepen overnight, though I recommend adding any fresh herbs or cheese right before serving again to keep things fresh.
Freezing
I don’t usually freeze this salad because the pasta and fresh herbs don’t reheat well, but if you want to save time, you could freeze the vinaigrette separately. Thaw and whisk it well before tossing with freshly cooked pasta and veggies.
Reheating
This salad is best served chilled or at room temperature. If you want it warm, gently reheat the pasta and artichokes separately, then toss with vinaigrette and fresh ingredients right before serving.
FAQs
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Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes don’t have the same concentrated sweetness and tang that sun-dried tomatoes provide, so the flavor of the salad will be less intense. If you prefer fresh tomatoes, try slow-roasting them first to bring out similar depth.
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Are canned artichoke hearts a good substitute for frozen?
Yes! Canned artichoke hearts work well if you drain and pat them dry before using. They usually have a softer texture, so adjust the sauté time to avoid them becoming mushy.
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How long can I make this salad ahead of time?
You can prepare the salad up to 24 hours in advance and refrigerate it. The flavors meld beautifully after sitting, but add fresh herbs and Pecorino right before serving to keep the bright flavors and texture.
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Can this be made gluten-free?
Absolutely! Simply swap the pasta for your favorite gluten-free variety. The rest of the ingredients are naturally gluten-free.
Final Thoughts
Honestly, I love this Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe because it’s a dish that brings people together with its layers of flavor and ease of preparation. It’s one of those recipes that feels like a celebration every time I make it—whether it’s a casual dinner or a weekend barbecue. I really hope you give it a try and find it’s as delicious and comforting in your kitchen as it is in mine. You’re going to get hooked on that tangy vinaigrette and those tender artichoke hearts—I promise!
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Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Sun-Dried Tomato Pasta Salad with Artichoke Hearts is a vibrant and flavorful dish perfect for summer. Tossed with a tangy sun-dried tomato vinaigrette and enriched with artichoke hearts, capers, fresh herbs, and toasted pine nuts, it can be enjoyed as a satisfying vegetarian main course or a delightful side.
Ingredients
Dressing
- 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 and Vegetables
- 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, for heat)
Finishing Touches
- 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 for serving
- kosher salt and pepper to taste
Instructions
- Prepare the sun-dried tomato vinaigrette: In a blender or food processor, combine the 1/2 cup sun-dried tomatoes (drained if oil-packed), fresh lemon juice, garlic cloves, Dijon mustard, olive oil, fresh oregano leaves, kosher salt, and freshly ground black pepper. Blend until smooth and emulsified, creating a flavorful and tangy dressing.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta such as casarecce and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta and rinse briefly under cold water to stop cooking and cool it down for the salad. Set aside.
- Sauté shallots and artichokes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped shallots and cook until they soften and become translucent, about 2-3 minutes. Add the thawed and quartered artichoke hearts and cook for another 4-5 minutes until they are warmed through and slightly browned. Remove from heat.
- Toss the salad components: In a large mixing bowl, combine the cooked pasta, sautéed artichokes and shallots, 3 tablespoons drained capers, 1/2 cup sun-dried tomatoes cut into strips, and optional crushed red pepper flakes if using. Pour the prepared sun-dried tomato vinaigrette over the mixture, and toss well to coat all ingredients evenly.
- Add herbs and nuts: Fold in the chopped parsley, chopped fresh basil, and toasted pine nuts to add freshness, vibrant flavor, and crunch to the salad.
- Finish and serve: Gently mix in the shaved Pecorino Romano cheese and adjust seasoning with kosher salt and freshly ground black pepper to taste. Serve the pasta salad chilled or at room temperature with extra Pecorino Romano on the side for sprinkling.
Notes
- This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course.
- Thaw the frozen artichoke hearts completely and drain well to avoid excess moisture in the salad.
- Crushed red pepper flakes are optional but add a pleasant spicy kick to balance the tanginess of the vinaigrette.
- Toasted pine nuts can be substituted with toasted walnuts or almonds if preferred.
- For a gluten-free option, substitute the pasta with a gluten-free short pasta variety.
Nutrition
- Serving Size: 1 serving
- Calories: 706 kcal
- Sugar: 3 g
- Sodium: 757 mg
- Fat: 42 g
- Saturated Fat: 6 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 8 mg
