Pasta Salad with Sun-Dried Tomatoes, Artichokes, and Olives
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.79 out of 5 stars
(14)
Ingredients
- 1 lb pasta (we use whole wheat Gemelli)
- 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped
- 1 15 oz jar quartered artichoke hearts, drained
- 1 cup pitted kalamata olives, drained and cut in half
- 4 cups arugula
- 1 cup shredded Parmesan cheese
- 1/3 cup olive oil
- 3 tablespoons golden balsamic vinegar (can use regular balsamic vinegar)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 cloves garlic, minced
- Kosher salt and black pepper to taste
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Preparation
Step 1
Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour pasta into a large bowl.
Step 2
Add the sun-dried tomatoes, artichokes, olives, arugula, and Parmesan cheese. Stir.
Step 3
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, garlic, salt, and pepper.
Step 4
Drizzle dressing over the pasta salad and toss until salad is well coated. Serve.
Step 5
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Chef's notes
We use whole wheat pasta for this recipe. DeLallo is our favorite brand. Gemelli, Penne, Farfalle, Fusilli, or Orechiette are all good noodles for this salad. You can use gluten-free pasta.
If you want to add protein to the salad, you can throw in some chickpeas, white beans, or shredded chicken.
If you don’t like olives, you can leave them out, but they are really good in this salad.
Feta cheese and goat cheese also work well in the salad, if you don’t have any Parmesan cheese on hand.
The pasta salad is good cold and holds up well so it can be made in advance. Leftovers are always tasty too!
