Sun-dried Tomato & Artichoke Pasta Salad Recipe
A vibrant and refreshing Sun-dried Tomato & Artichoke Pasta Salad featuring fusilli pasta tossed with tangy lemon-mustard dressing, grilled artichoke hearts, sun-dried tomatoes, fresh vegetables, and aromatic basil. Perfect for make-ahead lunches or a light, flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Pasta
- 3 cups uncooked fusilli pasta (or any other type of pasta)
Dressing
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp yellow mustard
- 1 tbsp nutritional yeast
- 1 tsp maple syrup
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp finely chopped lemon zest
Salad
- 1 and 1/2 cups grilled artichoke hearts (from a 10-ounce (283g) jar)
- 1/2 cup chopped sun-dried tomatoes
- 1/3 cup chopped cucumber
- 1/4 cup chopped black olives
- 3–4 cherry tomatoes, diced
- 1/4 cup chopped fresh basil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for 12 minutes or according to package instructions until tender.
- Drain the pasta: Drain the cooked pasta and rinse it twice under cold water. Transfer to a large mixing bowl and allow it to sit in a colander for 10–15 minutes to drain excess water thoroughly, preventing the salad from becoming watery.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, yellow mustard, nutritional yeast, maple syrup, dried thyme, salt, ground black pepper, and lemon zest until well combined. Alternatively, combine and shake in a small jar.
- Prepare the artichokes and sun-dried tomatoes: Remove the artichoke hearts and sun-dried tomatoes from their oil-packed jars and place them on kitchen paper towels to absorb excess oil. Pat dry gently, then chop the sun-dried tomatoes into 1/2-inch chunks.
- Add the vegetables to the pasta: To the pasta bowl, add grilled artichoke hearts, chopped sun-dried tomatoes, chopped cucumber, black olives, diced cherry tomatoes, and chopped fresh basil.
- Add the dressing: Pour the prepared dressing over the pasta and vegetable mixture.
- Toss everything together: Toss the pasta and vegetables thoroughly until evenly coated with the dressing. Taste and adjust saltiness or sweetness as needed.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 4 hours to let flavors meld. Stir well before serving.
- Store: Keep the pasta salad refrigerated and consume within 3 days for optimal freshness.
Notes
- Ensure the pasta is drained very well to avoid a watery salad.
- This salad tastes best after being chilled for at least 4 hours to allow the flavors to meld together.
- Use any pasta shape you prefer; fusilli works well for dressing cling.
- Adjust salt and sweetness to your taste when tossing the salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Sun-dried tomato pasta salad, artichoke pasta salad, vegan pasta salad, Mediterranean pasta salad, make-ahead pasta salad, healthy pasta salad
