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Artichoke Pasta Salad

Artichoke Pasta Salad

Whether it’s summer, or not, Artichoke Pasta Salad is always a hit! A tangy artichoke dressing, spinach, tomato and feta cheese…Mmmm….

Artichoke Pasta Salad is easy to make and keeps well in the refrigerator, so it’s perfect for picnics, potlucks, or as a main-dish salad for lunch or summer evenings when it’s too hot to cook. It serves 6 as a side salad and four as a main-dish lunch salad.

To prepare Artichoke Pasta Salad, start with the pasta. I like colored spirals, both for the color and because the shape of the pasta holds more of the flavorful dressing and cheese.

Artichoke Pasta Salad

Bring a large pot of water to a boil over high heat, add 1 tablespoon of salt and the pasta. Give it a stir to keep it from sticking to the bottom of the pan and turn heat down to medium, but keep the pasta boiling. Cook for about 20 minutes, or only until al dente (done but still chewy). Drain the pasta in a colander and rinse thoroughly under cold water to stop the cooking. Place the drained pasta into a large bowl.

Artichoke Pasta Salad

Meanwhile, make the dressing. Put 2 of the artichoke hearts, olive oil, water, lemon juice, basil, oregano, salt, pepper and garlic into a blender or food processor. Purée until fairly smooth. It ain’t pretty, but it’s delicious!

Artichoke Pasta Salad

Chop the remaining artichoke hearts into bite-sized pieces, discarding any tough, fibrous outer leaves, thinly slice the spinach, chop the tomato, and add them all to the bowl.

Artichoke Pasta Salad
Pour the puréed artichoke mixture over the pasta and toss well to coat. Cover and chill for at least 2 hours. Stir and taste, adding salt and pepper, if needed. Sprinkle with feta or cotija cheese to serve.

Artichoke Pasta Salad
Recipe type: salad
Serves: 6
Ingredients
  • 1½ cups artichoke hearts, drained and divided
  • 4 tablespoon olive oil
  • 4 tablespoon water
  • 3 tablespoon lemon juice
  • 1 teaspoon dried basil, crumbled
  • ½ teaspoon dried oregano, crumbled
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper, or more to taste
  • 1 clove garlic, minced
  • 6 ounces pasta, dry corkscrew (I used multi-colored)
  • 2 cups spinach, thinly sliced
  • 1 cup tomato, chopped (2 Roma or 1 large)
  • ¼ cup feta, or cotija, crumbled
Instructions
  1. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the pasta. Give it a stir to keep it from sticking to the bottom of the pan and turn heat down to medium, but keep the pasta boiling. Cook for about 20 minutes, or only until al dente (done but still chewy). Drain the pasta in a colander and rinse thoroughly under cold water to stop the cooking. Place the drained pasta into a large bowl.
  2. Meanwhile, put 2 of the artichoke hearts, olive oil, water, lemon juice, basil, oregano, salt, pepper and garlic into a blender or food processor. Purée until fairly smooth.
  3. Chop the remaining artichoke hearts into bite-sized pieces, discarding any tough, fibrous outer leaves. Add them to the cooked pasta.
  4. Thinly slice the spinach leaves, chop the tomato, and add them to the bowl.
  5. Pour the puréed artichoke mixture over the pasta and toss well to coat.
  6. Cover and chill for at least 2 hours. Stir and taste, adding salt and pepper, if needed.
  7. Sprinkle with feta or cotija cheese to serve.
Nutrition Information
Calories: 248 Fat: 13.09g Carbohydrates: 23.85g Sugar: 1.80g Sodium: 384mg Fiber: 1.68g Protein: 5.29g Cholesterol: 4mg
Artichoke Pasta Salad