Description
This vibrant Sun-Dried Tomato Pasta Salad with Artichoke Hearts is a flavorful, satisfying dish perfect as a summer side or a vegetarian main course. Featuring tender pasta tossed with a zesty sun-dried tomato vinaigrette, tangy artichoke hearts, capers, fresh herbs, and crunchy toasted pine nuts, this recipe balances rich Mediterranean flavors with refreshing brightness.
Ingredients
Scale
Sun-Dried Tomato Vinaigrette
- 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)
Main Salad
- 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
Instructions
- Prepare the Vinaigrette: In a blender or food processor, combine the 1/2 cup sun-dried tomatoes, lemon juice, garlic cloves, Dijon mustard, extra virgin olive oil, fresh oregano leaves, kosher salt, and black pepper. Blend until smooth and set aside to allow flavors to meld.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta and transfer to a large mixing bowl.
- Prepare the Artichokes and Shallots: While the pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped shallots and sauté until translucent and soft, about 3 minutes. Add thawed and quartered artichoke hearts and cook for another 5 minutes until heated through and lightly golden. Remove from heat.
- Combine Salad Ingredients: Add the sautéed artichokes and shallots to the bowl with pasta. Stir in capers, thinly sliced sun-dried tomatoes, crushed red pepper flakes if using, toasted pine nuts, chopped parsley, and fresh basil.
- Add the Vinaigrette and Cheese: Pour the prepared sun-dried tomato vinaigrette over the pasta salad mixture. Toss gently but thoroughly to coat all ingredients well. Fold in 1/2 cup shaved Pecorino Romano cheese. Taste and adjust seasoning with kosher salt and black pepper as desired.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let flavors develop. Before serving, toss the salad again and garnish with additional shaved Pecorino Romano if desired. Serve chilled or at room temperature.
Notes
- This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course.
- Use oil-packed sun-dried tomatoes drained of oil for best vinaigrette texture, or rehydrate dry-packed sun-dried tomatoes in warm water before blending.
- To toast pine nuts, place them in a dry skillet over medium heat and stir often until golden and fragrant, about 3-5 minutes; watch carefully to prevent burning.
- Feel free to substitute casarecce pasta with other short shapes like penne, rigatoni, or farfalle.
- For a vegan version, omit Pecorino Romano or substitute with vegan cheese alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 706
- Sugar: 3 g
- Sodium: 757 mg
- Fat: 42 g
- Saturated Fat: 6 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 8 mg
