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    Home » Salad

    Olive and Artichoke Pasta Salad

    Jun 19, 2018 · by Kate Kasbee · Modified: Aug 6, 2024

    Jump to Recipe· 4.3 from 3 reviews
    Olive and Artichoke Pasta Salad this recipe

    Summer is here, which means my noodle cravings are on hold until further notice. When it’s hot outside all I want to eat is watermelon, cucumber, and other hydrating foods. That is, unless I’m tempted with a big bowl of veggie-packed pasta salad. I’ll make an exception for carbs on a hot summer day if the dish in question involves cold noodles and crunchy vegetables tossed in a tangy dressing. Is there anything better?

    Olive and Artichoke Pasta Salad

    Pasta salad is always the first thing on my plate at barbeques and potlucks. It’s hearty enough to be a main course, yet light enough to eat as a side dish with a grilled veggie dog or burger.

    Olive and Artichoke Pasta Salad

    The first rule to making a great pasta salad is pretty simple. Cook your noodles until al dente – you don’t want them melting in your mouth. The pasta should hold its shape even after a couple of days of sitting in the fridge. I’ve been leaning towards gluten-free pasta lately.

    Olive and Artichoke Pasta Salad

    My current favorite is the quinoa and brown rice noodles from Trader Joe’s. The second rule to a great pasta salad: don’t skimp on dressing. If you’re worried about overdoing it, use half when you toss everything in the bowl and save the other half for serving.

    Olive and Artichoke Pasta Salad

    This Olive and Artichoke Pasta Salad recipe is super simple to throw together with pantry staples and summer veggies fresh from your garden. Just keep a box of pasta on hand along with a can of artichoke hearts and black olives. The tomatoes, cucumber, and parsley are cheap and easy to buy if you don’t have a green thumb.

    Though, nothing compares to the taste of veggies from your own backyard. Toss it all together with a simple balsamic dressing and you’ve got a potluck recipe that everyone will enjoy.

    Olive and Artichoke Pasta Salad

    I like making a big batch of this Olive and Artichoke Pasta Salad at the beginning of the week and eating it for lunch. It keeps in the fridge for several days. If you notice the pasta salad drying out, just add another splash of balsamic for a quick refresh.

    Olive and Artichoke Pasta Salad

    Looking for more vegan salad recipes?

    • Speedy Vegan Taco Salad with Salsa Vinaigrette
    • Couscous Salad with Kale, Sweet Potato and Pomegranate
    • Peach and Tomato Panzanella
    • Warm Pasta Salad with Healthy Greens
    Print
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    Olive and Artichoke Pasta Salad

    Olive and Artichoke Pasta Salad

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
    • Author: Kate Kasbee
    • Prep Time: 15 mins
    • Cook Time: 8 mins
    • Total Time: 23 minutes
    • Yield: 6 servings 1x
    • Category: salad
    • Method: stovetop
    • Cuisine: vegan
    Print Recipe
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    Description

    This Olive and Artichoke Pasta Salad recipe is super simple to throw together with pantry staples and veggies fresh from your garden. Toss it all together with a simple balsamic dressing and you’ve got a potluck recipe that everyone will enjoy.


    Ingredients

    Scale
    • 8 oz. gluten-free pasta
    • 1 can extra-large pitted black olives (drained weight 6 oz.)
    • 1 can artichoke hearts (drained weight 8.5 oz.)
    • 1 pint of cherry tomatoes, halved
    • 1 ½ cups cucumber, large diced
    • ¾ cup fresh parsley, finely chopped

    For the dressing

    • ¼ cup olive oil
    • 2 Tbsp. balsamic vinegar
    • 2 garlic cloves, minced
    • ½ tsp. sweetener (agave, maple, or coconut palm syrup)
    • ½ tsp. salt

    Instructions

    1. To cook the pasta, bring a large pot of water to a boil. Pour in the noodles and cook until al dente, 7 to 8 minutes. Drain and rinse with cold water and set aside.
    2. While the pasta cooks, slice the black olives and put them in a large serving bowl. Drain and rinse the artichoke hearts, roughly chop, and add them to the bowl. Halve the cherry tomatoes, dice the cucumber, and chop the parsley. Put these in the bowl to join the olives and artichokes.
    3. To make the dressing, put all of the ingredients in a small bowl and whisk to combine.
    4. When the pasta has cooled, transfer it to the serving bowl to join the veggies. Pour the dressing on top and toss gently to coat. Cover the bowl with plastic wrap and put it in the fridge to chill for at least an hour before serving.

    Notes

    Prep time does not include the hour of chilling in the fridge.

    Nutrition

    • Serving Size:
    • Calories: 251
    • Sugar: 5.9 g
    • Sodium: 472.7 mg
    • Fat: 13.3 g
    • Carbohydrates: 28.3 g
    • Protein: 10.8 g
    • Cholesterol: 0 mg

    Reader Interactions

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    1. Cher

      July 06, 2024 at 7:02 am

      Great recipe!

      Reply
    2. Enid Scott

      September 11, 2023 at 5:20 pm

      3rd time making. I add more veggies because of my garden. What I like is the dressing. Even thought I was happy with it the first two times I did add a little mustard this time so we shall see.

      Thank you

      Reply
    3. Kat

      March 09, 2023 at 8:18 pm

      It needed more zing. I added lemon and that did the trick.

      Reply

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