Artichoke Pasta Salad

If you’re looking for a vibrant dish that works just as well for picnics as it does for quick weeknight dinners, artichoke pasta salad is the answer. Packed with marinated artichokes, colorful vegetables, and tender pasta tossed in a zesty dressing, this salad is a refreshing twist on a classic.

It’s light, versatile, and easy to prepare in advance, making it a go-to recipe for gatherings, meal prep, or simple lunches. Best of all, artichoke pasta salad is customizable to your taste, so you can keep it Mediterranean, creamy, or even vegan-friendly.

In this guide, we’ll cover everything you need to know about making the perfect artichoke pasta salad, including ingredients, variations, and pro tips to make it shine.

What is artichoke pasta salad

Artichoke pasta salad is a cold pasta salad that features pasta tossed with marinated artichoke hearts, fresh vegetables, cheese, and a flavorful dressing. Unlike heavy cream-based pasta salads, this version is light and refreshing while still being filling.

The star ingredient is the artichoke heart. Its tangy, slightly nutty flavor pairs beautifully with pasta and absorbs the dressing for a burst of flavor in every bite.

This dish is commonly served at potlucks, BBQs, and picnics, but it’s also perfect for meal prepping because it keeps well in the fridge. It’s a true make-ahead star that actually tastes better as it chills and the flavors meld together.

Pro Tip: Use marinated artichokes instead of plain canned ones. They add built-in flavor with herbs and olive oil that enhances the salad without extra work.

Why you’ll love this recipe

There are plenty of pasta salads out there, but artichoke pasta salad stands out for several reasons.

• Fresh and flavorful: The combination of tangy artichokes, crisp veggies, and zesty dressing keeps every bite interesting.
• Quick and easy: Ready in about 30 minutes with simple prep.
• Versatile: Works as a side dish, light main, or potluck star.
• Make-ahead friendly: Gets better as it chills, making it perfect for busy days.
• Customizable: You can keep it vegetarian, make it vegan, or add protein for a heartier meal.

This recipe is proof that pasta salad doesn’t have to be bland or heavy. It’s fresh, colorful, and feels like sunshine in a bowl.

Ingredients you’ll need

To make this artichoke pasta salad, you’ll need:

• 8 oz pasta (penne, rotini, or bow-tie work well)
• 1 can (14 oz) marinated artichoke hearts, drained and chopped
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Italian herbs
• Salt and pepper, to taste

Pro Tip: Cook your pasta just until al dente. Overcooked pasta will turn mushy once the dressing soaks in.

Step-by-step instructions

1. Cook the pasta

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, about 1 tablespoon, to season the pasta while it cooks. Drop in your pasta (rotini, penne, or bow-tie are great choices) and cook according to the package directions until al dente. This usually means the pasta is tender but still slightly firm when bitten.

Once the pasta is done, immediately drain it in a colander and rinse it under cold running water. This stops the cooking process, cools the pasta for the salad, and prevents it from becoming sticky. Let it drain fully before adding it to your salad bowl.

Pro Tip: Rinsing pasta is one of the rare times you should actually do it. In pasta salads, rinsing removes excess starch, keeps the pasta from clumping, and helps it stay fresh when chilled.

2. Prepare the vegetables

While the pasta is cooking and cooling, turn your attention to the vegetables. Drain and chop the marinated artichoke hearts into bite-sized pieces, making sure to capture some of the flavorful oil they come in, you can even drizzle a little into the salad later for extra flavor.

Halve the cherry tomatoes, dice the cucumber into small cubes, and thinly slice the red onion. If the onion is too sharp, soak the slices in cold water for 10 minutes before adding them. This softens their bite and keeps the salad balanced.

At this stage, you can also slice the black olives and roughly chop the fresh parsley, so everything is ready to toss together.

3. Make the dressing

In a small bowl or mason jar, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon dried Italian herbs. Season with a pinch of salt and a few cracks of black pepper.

Whisk until the dressing emulsifies and looks slightly thick. Taste it and adjust as needed, if you like more tang, add vinegar; if you prefer brightness, add more lemon juice; if you want richness, drizzle in more olive oil.

Pro Tip: Make the dressing in a jar with a lid. That way, you can shake it vigorously to blend, store it easily, and give it a quick shake again before serving.

4. Combine everything

Grab a large mixing bowl and add the cooled pasta first. Then layer in the chopped artichokes, halved tomatoes, diced cucumber, sliced onion, sliced olives, and fresh parsley. Pour the dressing evenly over the top.

Using salad tongs or two large spoons, gently toss the salad until every piece is coated with the dressing. Make sure the pasta doesn’t clump together and that the dressing touches all the vegetables.

This is the stage where the salad starts to come alive, the pasta absorbs the tangy flavors, and the vegetables begin to glisten with the dressing.

5. Add cheese

Sprinkle the crumbled feta cheese over the salad. Toss gently once more, but not too vigorously, so the feta remains in small chunks rather than completely dissolving. The cheese adds a creamy, salty bite that perfectly balances the tangy dressing and the slightly nutty flavor of the artichokes.

If you prefer, you can also hold back a little feta and sprinkle it on top just before serving for a fresh, finishing touch.

6. Chill before serving

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 30 minutes before serving. This chilling time allows the flavors to meld together, the pasta to soak up the dressing, and the salad to taste even more refreshing.

When you’re ready to serve, give the salad a quick toss to redistribute the dressing. Taste again and adjust seasoning if needed. Sometimes a small splash of olive oil or vinegar before serving brings everything back to life.

Pro Tip: Make the salad a day ahead for the best flavor. Pasta salads tend to taste even better after resting overnight in the fridge.

The result

The end result is a colorful, tangy, and refreshing artichoke pasta salad that’s bursting with Mediterranean flavor. It’s light but satisfying, perfect for hot summer days, meal prep lunches, or potlucks where you want to bring something that looks as good as it tastes.

Variations and substitutions

One of the best things about artichoke pasta salad is its flexibility.

• Creamy version: Stir in 1/4 cup Greek yogurt or mayonnaise to make it creamy.
• Vegan option: Skip the feta or replace it with vegan cheese.
• Protein boost: Add grilled chicken, chickpeas, or shrimp for a more filling main dish.
• Mediterranean twist: Mix in sun-dried tomatoes, roasted red peppers, or capers.
• Whole grain option: Use whole wheat pasta for added fiber.

Once you know the base recipe, you can adapt it for different tastes and dietary needs.

Tips for the best artichoke pasta salad

Getting pasta salad just right comes down to a few key details.

• Chill it before serving to allow flavors to blend.
• Use high-quality olive oil for the dressing.
• Cut vegetables into bite-sized pieces for easier eating.
• Balance textures by mixing crunchy veggies with soft pasta and creamy cheese.
• Don’t overdress. Start with less dressing and add more as needed.

Pro Tip: Reserve a little dressing to add just before serving. This keeps the pasta salad tasting fresh and prevents it from drying out in the fridge.

How to store and make ahead

Artichoke pasta salad is perfect for meal prep because it tastes better the next day.

• In the fridge: Store in an airtight container for up to 4 days.
• Do not freeze: The pasta and vegetables will lose their texture.
• To refresh: Stir in a drizzle of olive oil or a splash of vinegar before serving if it seems dry.

It’s a fantastic recipe to make the night before a picnic or party.

What to serve with artichoke pasta salad

This salad pairs well with a wide variety of dishes, making it a great side or main.

• Grilled chicken or fish for added protein
• Burgers or BBQ classics for summer cookouts
• A simple green salad for lighter meals
• Fresh bread or garlic knots on the side

Because it’s light but filling, artichoke pasta salad works in almost any setting.

Nutritional breakdown (per serving, 6 servings total)

• Calories: ~320
• Protein: 9g
• Carbohydrates: 34g
• Fat: 17g
• Fiber: 4g

The feta and olive oil add healthy fats, while the pasta and vegetables provide carbs, fiber, and micronutrients.

FAQs

Final thoughts

Artichoke pasta salad is a simple yet vibrant dish that’s perfect for almost any occasion. With its tangy artichokes, fresh vegetables, and zesty dressing, it’s both refreshing and satisfying.

Whether you’re hosting a summer cookout, packing lunches, or looking for a quick dinner, this recipe is a must-try. Once you make it, you’ll see why it’s a favorite that people come back to again and again.

Artichoke Pasta Salad

5

from

1

votes

Recipe by Katie M.Course: Pasta, SaladsCuisine: Mediterranean, Italian-AmericanDifficulty: Easy

Servings

1

serving

Prep time

10

minutes

Cooking time

10

minutes

Calories

460

kcal

A single-serving artichoke pasta salad with pasta, marinated artichokes, fresh vegetables, feta, and a zesty dressing. Light, refreshing, and perfect for lunch.

Ingredients

• 2 oz pasta (about 1/2 cup dry)

• 3–4 marinated artichoke hearts, chopped (about 1/4 of a 14 oz can)

• 1/4 cup cherry tomatoes, halved

• 1/4 small cucumber, diced

• 2–3 thin slices of red onion

• 2 tbsp black olives, sliced

• 2 tbsp feta cheese, crumbled

• 1 tbsp fresh parsley, chopped

• 1 tbsp olive oil

• 1/2 tbsp red wine vinegar

• 1 tsp lemon juice

• 1/4 tsp Dijon mustard

• Pinch of Italian herbs

• Salt and pepper, to taste

Directions

• Bring a small pot of salted water to a boil. Cook pasta until al dente, about 8–10 minutes. Drain, rinse under cold water, and set aside.
• While pasta cooks, chop artichokes, halve tomatoes, dice cucumber, slice onion, slice olives, and chop parsley.
• In a small bowl, whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian herbs, salt, and pepper. Adjust seasoning to taste.
• In a bowl, combine cooled pasta, vegetables, olives, parsley, and artichokes. Pour dressing over and toss to coat.
• Add crumbled feta and gently mix. Chill for 15–20 minutes if possible before serving.