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PastaThis Italian Artichoke Pasta Salad is filled with ripe sunburst and cherry tomatoes, tangy artichoke hearts, tender pasta, and fresh basil. The salad is tossed together with a splash of vinegar and oil, then sprinkled with feta cheese.
I walked into the kitchen this morning and spied our basket of grape tomatoes. I decided to put them to good use before they all disappeared.
These little bite-size tomatoes usually are eaten as fast as I can get them home from the store. My boys will pop them in their mouths like candy every time they walk past the counter where I keep them.
The salad will keep nicely in the refrigerator for a day or two, making it perfect for summer barbecues and picnics. My youngest son loved all of these flavors so much that he requested seconds and gave the pasta two thumbs up.
(I stashed the last tiny portion of this salad at the back of the fridge for my own lunch tomorrow. I have no intention of sharing it!)
We are a house divided with regards to feta cheese, so serving it on the side kept everyone happy. If you aren’t a fan of feta, mozzarella, parmesan, pepper jack, or cheddar work as well. Just pick your favorite!
Pasta Salad Recipes
This Creamy Pasta Salad has been a family and a reader favorite for a number of years. It gets made at least a few times every summer here.
If you’re looking for a lighter salad, this Spinach Pasta Salad has become a go-to summer lunch for me. I like to make a double recipe of this salad on the weekend for an easy family meal and then eat the leftovers through the week.
I tend to love pasta salads with more vegetables than pasta. Recipes like this Asian Pasta Salad and this Summer Couscous Salad are awesome pasta salads that thrill my vegetable loving heart.
Kitchen Tip: I use this mixing bowl set to make this recipe. (I love the handy lids!)
Artichoke Pasta Salad Recipe
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Cook the pasta according to directions, drain in a colander and rinse immediately with cold water, until the pasta is cool.
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Combine all of the ingredients, except the cheese, in a large mixing bowl.
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Toss well to coat thoroughly. (The salad will keep nicely in the refrigerator for a day or two.)
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Scoop into bowls and sprinkle with cheese, just before serving.
Italian Artichoke Tomato and Pasta Salad
Ingredients
- 6 ounces small pasta I used a gluten free penne
- 3 cups grape tomatoes halved
- 1 14 ounce can whole artichoke hearts plain, not marinated, about 8 hearts drained and quartered
- 12 large basil leaves sliced very thin
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- feta cheese to sprinkle on top or the alternative cheese of your preference
Instructions
- Cook the pasta according to directions, drain in a colander and rinse immediately with cold water, until the pasta is cool. Combine all of the ingredients, except the feta, in a large mixing bowl. Toss well to coat thoroughly. The salad will keep nicely in the refrigerator for a day or two. Scoop into bowls and sprinkle with cheese, just before serving. Enjoy!
Notes
Hi Mary, love the addition of the artichoke hearts, great looking salad.
Yum! Love all the yummy salads coming out right now. And artichoke, LOVE!
Oh i love the artichokes!!
I'm a huge fan of feta, so it will definitely be included.
Beautiful recipe, as always. I'm making this for lunch tomorrow.
Lovely! there's something in here for everyone!
Mary
Looking forward to making this pasta salad but I really prefer using Marinated Artichokes ……. do you think using the Marinated Artichokes and substituting the Marinated Artichoke liquid for the Red Wine Vinegar would work?
Thanks !
I think that might work nicely, Barbara. If you try it, be sure to come back and tell me what you think!
I’ll let you know Mary ……… I think it will be yummy! 🙂
I’m making that for dinner tomorrow night! CAN HARDLY WAIT UNTILL DINNER
I used mozzerella.cheese curds….Holy cow YUM! GRRRRREAT RECIPE!