Name: Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1/2 cup sun-dried tomatoes, drained if using oil-packed (about 12 halves); 2 tablespoons fresh lemon juice; 2 cloves garlic, peeled; 1 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil; 1 teaspoon fresh oregano leaves (about 6-8 leaves); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly-ground black pepper (medium grind); 1 pound short pasta, such as casarecce; 1 pound frozen artichoke hearts, thawed and quartered; 2 tablespoons olive oil; 1/2 cup chopped shallots; 3 tablespoons capers, drained; 1/2 cup sun-dried tomatoes, cut into thin strips; 1/4 to 1/2 teaspoon crushed red pepper flakes (optional); 2 ounces toasted pine nuts; 1/4 cup chopped flat leaf parsley; 1/4 cup chopped fresh basil; 1/2 cup shaved Pecorino Romano, plus additional for garnish; Kosher salt and pepper to taste

If you’re craving a pasta salad that’s bursting with flavor but still feels light and fresh, you’ve got to try this Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe. I absolutely love this salad because it’s packed with vibrant ingredients like sun-dried tomatoes and tender artichoke hearts, dressed in a lemony, garlicky vinaigrette that’s simply irresistible. It’s perfect for warm-weather meals, potlucks, or whenever you want something special that’s easy to throw together—trust me, your friends and family will start asking for the recipe!

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Why You’ll Love This Recipe

Bursting with Bright Flavors: The combination of sun-dried tomatoes, artichokes, and fresh herbs gives every bite a lively, mouthwatering taste.
Versatile and Crowd-Pleasing: Whether as a side dish or vegetarian main, it fits wonderfully on any table.
Easy to Make Ahead: It keeps beautifully in the fridge, making it perfect for prepping in advance.
Textural Delight: Toasted pine nuts add a satisfying crunch that contrasts the tender pasta and artichokes.

This image shows a large oval white plate filled with a pasta dish. The base layer is light golden pasta tubes mixed with small green capers throughout. On top, there are thick slices of pale yellow artichoke hearts and vibrant deep red sun-dried tomatoes scattered evenly. Fresh green herbs, likely parsley, are sprinkled across the dish, adding bright green color. Thin, irregular shavings of pale cream cheese are spread over everything. The plate is set on a wooden surface with some green herb sprigs around and a woman’s hand striped cloth napkin nearby. A gold spoon and fork with white handles are placed to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic in this Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe comes from a few really classic Mediterranean ingredients working together — sun-dried tomatoes bring a tangy chewiness, while artichokes add a subtle earthiness. When shopping, I like to look for high-quality sun-dried tomatoes in oil for extra flavor, but dry-packed works fine if you drain and rehydrate them well.

Sun-dried tomatoes: Choose oil-packed for richness or dry-packed for less oil; always drain excess oil to keep the salad balanced.
Lemon juice: Freshly squeezed is key here to brighten the dressing naturally.
Garlic cloves: Fresh garlic gives a nice bite and depth to the vinaigrette.
Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
Extra virgin olive oil: Go with good quality—this really shines in the vinaigrette.
Fresh oregano leaves: The fresh herb aroma complements the sun-dried tomatoes perfectly.
Kosher salt and freshly-ground black pepper: Used to season each component just right.
Short pasta (like casarecce): I love casarecce here because it holds the dressing and mix-ins well.
Frozen artichoke hearts: Thawed and quartered, they bring a tender, buttery texture.
Olive oil: Used for sautéing shallots and warming up artichokes gently.
Shallots: They add a mild sweetness that balances the acidity nicely.
Capers: These little bursts of briny flavor are like little flavor bombs in the salad.
Extra sun-dried tomatoes (thin strips): More texture and sun-dried tomato flavor throughout.
Crushed red pepper flakes (optional): Adds a subtle heat kick if you want some spice.
Toasted pine nuts: Their buttery crunch is the best finishing touch.
Flat leaf parsley and fresh basil: Fresh herbs add color and herby freshness.
Shaved Pecorino Romano: Salty, nutty cheese that ties all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep making this Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe is that it’s so easy to tweak based on what I have on hand or dietary preferences. I encourage you to make it your own — that’s when it tastes the best!

Add grilled chicken or shrimp: I’ve often tossed in some grilled protein for a more filling, dinner-worthy version.
Swap pasta shapes: Penne, farfalle, or rotini are great substitutes if you can’t find casarecce.
Go vegan: Skip the Pecorino Romano and add nutritional yeast for cheesy flavor without dairy.
Try roasted veggies: Roasted zucchini or bell peppers can add smokiness and extra color.
Use fresh artichokes: When in season, steamed fresh hearts bring an amazing flavor boost.

How to Make Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe

Step 1: Prepare the Sun-Dried Tomato Vinaigrette

Start by blending the sun-dried tomatoes (about half of them), fresh lemon juice, garlic cloves, Dijon mustard, olive oil, fresh oregano, kosher salt, and black pepper in a food processor until smooth and creamy. This vinaigrette is where the deep tomato flavor really shines and emulsifies beautifully, thanks to the Dijon mustard — I discovered that spraying the blender with a quick swirl of oil helps it come together perfectly without separating.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook your short pasta (casarecce is my favorite for this salad) until al dente. Don’t overcook it—keep it just firm to the bite so it holds up well once tossed with the dressing and other ingredients. Once cooked, drain and rinse briefly under cold water to stop the cooking and cool the pasta. This step helps when you want to serve the salad chilled or at room temp.

Step 3: Prepare the Artichokes and Shallots

In a skillet, heat the olive oil over medium heat and sauté the shallots until they are soft and fragrant. Add the thawed and quartered artichoke hearts, warming them through gently but without browning — this keeps their delicate flavor intact. Stir in the capers and the remaining sun-dried tomatoes cut into strips. If you like a little spice, sprinkle in crushed red pepper flakes here too. This mixture gets folded into the pasta for those little pops of flavor throughout.

Step 4: Toss Everything Together

In your large mixing bowl, combine the cooled pasta with the sun-dried tomato vinaigrette and the sautéed artichoke-shallot mixture. Toss gently but thoroughly so every piece gets coated. Stir in the toasted pine nuts and chopped herbs — parsley and basil lend a fresh, herbaceous lift. Finally, sprinkle with shaved Pecorino Romano and give it one last toss. At this point, taste and adjust salt and pepper if necessary. This salad improves as it sits, so if you have the time, let it rest in the fridge for at least 30 minutes before serving.

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Pro Tips for Making Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe

Choosing Your Tomatoes: If you find dry-pack sun-dried tomatoes a bit tough, soak them in warm water for 10 minutes to soften before blending.
Pasta Cooking Precision: Don’t skip rinsing the pasta after cooking; it cools it quickly and prevents clumping in the salad.
Pine Nut Toasting: Toast pine nuts gently on medium-low heat in a dry pan, tossing frequently—you’ll smell them nutty and golden before their color changes noticeably.
Flavor Balancing: Always taste and tweak salt, acid, and cheese to your liking—each batch of sun-dried tomatoes can vary in intensity!

How to Serve Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe

A white shallow bowl filled with creamy pasta on a white marbled surface, featuring thick spiral noodles mixed with sliced artichoke hearts that are pale green and tender in texture. The dish is scattered with sun-dried tomato strips in dark red hues, pine nuts, and small, light brown walnut pieces. Fresh green parsley leaves and thin, off-white cheese shavings are sprinkled evenly across the top, adding color contrast and texture. A woman's hand is holding a gold-colored fork close to the bowl. The background shows blurred glasses and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish the salad with a generous sprinkle of extra shaved Pecorino Romano for that salty, savory punch, and a few whole basil leaves or parsley sprigs for fresh color. A light drizzle of olive oil right before serving adds a beautiful sheen and richness that I can’t get enough of.

Side Dishes

This pasta salad is great alongside grilled meats or seafood if you want a full meal. It also pairs wonderfully with crusty artisan bread or a crisp green salad dressed with simple vinaigrette. When I’m hosting, I often add a platter of marinated olives and roasted nuts to round out the Mediterranean vibe.

Creative Ways to Present

For special occasions, I like serving this salad in clear glass bowls to showcase all the colors and textures. You can even assemble individual portions in small mason jars or pretty bowls for easy grab-and-go servings at a picnic or buffet. It’s a real crowd-pleaser when you dress it up that way!

Make Ahead and Storage

Storing Leftovers

I keep leftover Sun-Dried Tomato Pasta Salad with Artichoke Hearts covered in an airtight container in the fridge, and it usually lasts 3-4 days without any loss of flavor or texture. The flavors actually deepen after resting overnight, so I often make it a day ahead for the best taste.

Freezing

Honestly, I don’t recommend freezing this pasta salad. The texture of the pasta and artichoke hearts can become mushy after thawing. Instead, I suggest making just enough to enjoy fresh or storing leftovers in the fridge for a few days.

Reheating

This pasta salad is best served cold or at room temperature, so reheating isn’t really necessary. If you prefer it slightly warmed, let it come to room temp, then gently toss—avoid microwaving, as it can make the pasta gummy.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes won’t provide the concentrated, tangy flavor that sun-dried tomatoes do. If you don’t have sun-dried tomatoes, you can try roasting fresh tomatoes to concentrate the flavor, but the taste and texture will be quite different from this salad’s signature punch.
What is the best type of pasta to use for this salad?

I recommend short, sturdy pasta shapes like casarecce, penne, or farfalle because their nooks and twists hold the dressing and mix-ins better than long pasta. This makes each bite flavorful and satisfying.
Can I make this salad vegan?

Absolutely! Simply omit the Pecorino Romano cheese or substitute it with a vegan cheese alternative or nutritional yeast to add cheesy flavor without dairy.
How far ahead can I prepare this pasta salad?

This salad keeps well in the refrigerator for up to 3-4 days. I often make it the day before serving to let all the flavors meld together beautifully.

Final Thoughts

This Sun-Dried Tomato Pasta Salad with Artichoke Hearts Recipe is truly a gem in my recipe collection. It’s one of those dishes that brings joy every time I make it — the vibrant flavors, the fresh herbs, and that perfectly balanced vinaigrette always win rave reviews. I hope you’ll give it a try soon, and maybe even find yourself making it a go-to salad for summer lunches, gatherings, or quick dinners. Trust me, once you taste that punch of sun-dried tomato and tender artichokes mingling with fresh herbs, you’ll understand why it’s such a beloved classic in my kitchen.