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
Scale
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
