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Artichoke Pasta Salad Recipe

Artichoke Pasta Salad Recipe


  • 1 Cup uncooked elbow macaroni
  • 1 Cup halved grape tomatoes
  • 1 Cup sliced ripe olives
  • 1 6 1/2-ounce jar marinated artichoke hearts, undrained
  • 1 Tablespoon fresh minced parsley
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper


Cook the macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in the remaining ingredients; gently toss to coat. Cover and chill until serving

Nutritional Facts


Calories Per Serving121

Folate equivalent (total)9µg2%

Lemon Artichoke Pasta Salad

Our lemon artichoke pasta salad provides tons of delicious summer flavors, and is made gluten free thanks to our gluten free fusilli! Enjoy paired with some grilled chicken.



Cook the pasta in a large stockpot of salted water until it is al dente, according to package directions. Drain pasta and set aside.

Meanwhile, as the pasta water is heating and the pasta is cooking, heat the Colavita olive oil in a large saute pan over medium-high heat.

Add chopped garlic, and sauté until fragrant, about 3 minutes. Add asparagus and artichokes, season with a generous pinch of salt and pepper, and stir to combine.

Sauté for 3 minutes, stirring occasionally, until the the asparagus is tender but still slightly crisp on the inside. Remove from heat and set aside.

In a large bowl, combine the cooked pasta, asparagus mixture, artichoke hearts, Parmesan and pine nuts.

Drizzle evenly with the lemon basil vinaigrette, then toss to combine.

Serve immediately, garnished with extra Parmesan if desired. Or cover and refrigerate in a sealed container for up to 3 days.

Whisk all ingredients together in a small bowl or measuring cup until combined.

It's so easy!

I've been making this pasta salad for years.

The recipe was inspired by one in a Sunset cookbook I owned years ago.

Do you remember those cookbooks that were published in the 1970s and 1980s?

I had a whole collection of them in the early 1990s.

I owe a big part of my love of cooking to them.

While I don't have the books anymore and couldn't tell you which one contained a recipe like this one, this pasta salad has stuck in my mind for 25 years!

Easy Artichoke Pasta Salad Recipe + How to Cook Artichokes

An easy artichoke pasta salad recipe made with fresh artichoke hearts. If using jarred/preserved artichokes, this pasta salad can be made in about 15 minutes, just about the same time the pasta takes to cook.

Unspared by the heat wave during the past couple of weeks, we really had our appetite quite low. Fresher lighter meals were all the more alluring. I also happened to see some gorgeous fresh looking artichokes at the fresh produce market last week and couldn’t resist dropping a couple in my bag.

Kevin and I decided to use the artichoke heart in a pasta salad, one that we usually have every so often, whenever we want an easy meal that can be filling as well.

This artichoke pasta salad really comes together very quickly, just about the time the pasta and artichokes take to cook. Meanwhile, you can use the time to chop the vegetables and once the pasta is done, it is just a matter of tossing everything together.

The taste of fresh steamed artichokes is really something else, but you can most certainly substitute fresh artichokes with canned or preserved artichokes in jars, for a quicker or more convenient option.

In this recipe, only the heart of the artichoke is used. So, we just munched on the fleshy part at the base of the petals while preparing the salad. Quite addictive, if you ask me, even though we did not have them with any dipping sauce.

What the video for how to make this easy Artichoke Pasta Salad and how to cook fresh artichokes.

While pasta and artichoke are cooking, you can prepare the vegetables. You can chop the grape tomatoes, romaine lettuce and olives in any way that you like.

Once artichoke is cool enough to handle, begin by removing the outer petals and keep aside to eat with your favourite dipping sauce.

Trim off the stem but leave around 5 cm or 2 inches attached. Then trim off the top part ⅔ of the way down starting from the top.

Then continue to remove the petals until you reach the fuzzy part which is called the “choke”. This fuzzy part is not edible, so remove it. Then rinse off the artichoke heart in some cold water to remove any fibres that may be clinging to it. Cut the heart into small pieces and add it to the salad bowl.

If using preserved artichokes instead, just add them in at this point.

Add the olive oil, red wine vinegar, salt and pepper to taste. Toss everything together well and serve or chill for about 30 minutes before serving depending on your preference.

Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

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A cold pasta salad makes a simple side to serve at barbecues or picnics, and this one has a punch of extra flavor from salty ricotta salata cheese. Preparing the artichokes takes a few extra minutes, but you can substitute frozen artichoke hearts to save time or if you can’t find baby artichokes. Once you boil the pasta, just toss everything together and as the salad sits, the flavors will meld. Serve it with a grilled steak and corn on the cob, or bring it to the next barbeque with a batch of our homemade lemonade recipe.


  1. 1 (If you’re using frozen artichoke hearts, bring a large pot of generously salted water to a boil and skip directly to step 7.) Fill a large, nonreactive bowl halfway with water and add 2 tablespoons of the lemon juice set aside.
  2. 2 Working with 1 artichoke at a time, trim the leafy top third with a serrated knife. Pull off the dark outer leaves one by one to reveal the tender yellow inner leaves. Trim the stem bottom.
  3. 3 Cut around the outside of the artichoke with a paring knife to remove the remaining tough leaf base. Using a vegetable peeler, shave the dark green skin from the stem, smoothing the edges where the leaves were attached.
  4. 4 Cut the artichoke in half lengthwise through the leaves and stem. Using a small spoon, gently scoop out the tough purple choke and the fuzz found between the leaves and stem discard.
  5. 5 Cut each artichoke half in half again lengthwise and place in the reserved lemon water. Repeat with the remaining artichokes.
  6. 6 Meanwhile, bring a large pot of generously salted water to a boil. Prepare an ice water bath by filling a large bowl halfway with ice and water set aside. Remove the artichoke quarters from the lemon water, drop them into the boiling water, and cook until just tender, about 3 to 4 minutes. Use a slotted spoon to transfer the artichokes to the prepared ice water bath until cool. Drain again and pat dry between paper towels. Reserve the boiling water.
  7. 7 Place the remaining 1 tablespoon of lemon juice, the cooked or thawed artichokes, tomatoes, basil, parsley, garlic, and olive oil in a large serving bowl, season generously with salt and pepper, and stir to combine. Set aside.
  8. 8 Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold running water to stop the cooking process. Transfer the pasta to the bowl with the tomato mixture, add the ricotta salata, and toss to combine. Taste and season with salt and pepper as desired.

Beverage pairing: Sibilla Falanghina Campi Flegrei, Italy. Falanghina is an ancient grape variety found growing on the rocky slopes of southern Italy. It has pointed green, herbal notes mixed with flowers and soft stone fruit. This all comes together in this medium-bodied, dry wine, which makes it a great example of the grape, as well as a good match with this recipe. The basil and parsley in the salad will play to the wine’s affinity for herbs, while the artichoke will mesh with its greenness.

Mediterranean Pasta Salad

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A simple Mediterranean pasta salad loaded with fresh arugula, sun-dried tomatoes, marinated artichoke hearts, pine nuts, kalamata olives, basil pesto and so much more! It’s a copy-cat recipe for Cafe Express’s Pasta Amore and let me just say it’s actually BETTER!

My friends, I present to you, L❤️VE in a bowl.

But really! It is. And it’s not just what Cafe Express calls it on their menu — Pasta Amore. A lot of you may know it as a Mediterranean pasta salad. And when it’s been raining for almost 3 weeks straight and you’re on edge because you need to shoot recipes for the upcoming weeks and just can’t seem to catch a perfect sunny day, you may even know it as comfort food. ?

This Italian inspired pasta salad was a dish at the besties baby shower this past January which came from a Texas based restaurant called Cafe Express. One bite and you’ll know what I mean, flavors from the basil pesto mingling with the pine nuts and the richness of sun-dried tomatoes while you get a little freshness from the arugula and nutty parmesan. This is love. You want more. And ever since then, it’s been on my mind to make over and over again. So much so, that I actually dreamt about it.

Just take a look at all the goodness that’s going into this one pasta salad recipe. We’re tossing in marinated artichoke hearts, sun-dried tomatoes, pine nuts, olives, capers, homemade pesto, parmesan cheese, arugula and scallions. But you know what the best part is? The only thing you need to cook is the pasta. Which means this salad can be served at room temperature or cold <– which means that you can absolutely make it ahead of time <– which means it’s the perfect pasta salad to take to all your gatherings this summer.

By know, i’m sure i’ve expressed to you the importance of a good pasta salad. There’s so much going into this salad recipe. It’s loaded with Mediterranean flavor and isn’t ‘leafy based’ which means it’s full of filling ingredients. And the best part? It’s NOT mayonnaise based. So it’s healthier too! And on top of that, it feeds a crowd! Theres is just so much goodness going into this recipe that it’ll easily feed 12-14 people as a small side if you’re planning on taking this to book club or a summer barbecue. I served this with grilled chicken on the side but you could just add cooked diced chicken into the Mediterranean pasta salad as well to make it even more hearty and filling! And how amazing would that be for bagged lunches? Definitely saves you time and $. Not to mention makes your co-workers slightly jealous of the delicious aromas erupting out of your brown-bag.

I’m telling you, you need this Mediterranean pasta salad in your life.

Mediterranean Pasta Salad (28 sec.):


Makes 8 Servings

  • dry bow tie (farfalle) pasta (2 cups)
  • sun-dried tomatoes (6)
  • boiling water (1/2 cup)
  • finely chopped green onions (1/2 cup)
  • red bell pepper, seeded and diced (1/2)
  • artichoke hearts, drained and quartered (1 15-ounce can)
  • finely chopped fresh parsley (1/4 cup)
  • chopped fresh basil (1/4 cup)
  • dark kidney beans, drained (1 15-ounce can)
  • fat-free Italian salad dressing (1 cup)

Artichoke Rice Salad with Shrimp

In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the green pepper, green onions, olives, curry powder, salt and pepper to taste, and mix together.

If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.

Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 °F. Place in a 2 1/2 quart casserole dish and bake for 20 minutes, until heated through.

Artichoke Salad Recipe

Greek Artichoke Salad Ingredients:

  • 14 oz quartered marinated artichoke hearts, drained
  • 4 oz crumbled feta cheese
  • 4 oz Kalamata olives
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 pint grape tomatoes
  • 1/2 red onion, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 4 oz spring mix