Artichoke and Sun-Dried Tomato Pasta Salad

Artichoke and Sun-Dried Tomato Pasta Salad Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Time

Prep: 25 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 387
Fat 16 g
Satfat 2 g
Protein 10 g
Carbohydrate 54 g
Fiber 6 g
Cholesterol 0.0 mg
Sodium 419 mg


2 8-oz. boxes frozen artichoke hearts, thawed, patted dry
1/4 teaspoon crushed red pepper
4 cloves garlic, thinly sliced
6 tablespoons olive oil
Salt and pepper
1 pound rotini pasta
1 7.5-oz. jar sun-dried tomatoes in oil, drained, thinly sliced, oil reserved
1/2 small red onion, thinly sliced (about 1/2 cup)
1/3 cup pitted green olives, sliced
1/4 cup capers, drained and rinsed
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Zest and 1 Tbsp. juice from 1 lemon
1/2 cup chopped, loosely packed flat-leaf parsley


1. Preheat oven to 350°F. Toss artichokes with crushed red pepper, garlic and 2 Tbsp. olive oil; season with salt and pepper. Place in a single layer on a large baking sheet and bake until garlic is golden and edges of artichokes begin to brown, 20 to 25 minutes, stirring occasionally. Cool slightly.

2. Bring a pot of salted water to a boil. Cook pasta until just tender, about 8 minutes. Rinse under cold water; drain. Transfer to a serving bowl. Toss with tomatoes, onion, olives and artichokes.

3. In a bowl, roughly mash capers with a fork. Stir in vinegar, mustard and lemon zest and juice. Measure 2 Tbsp. oil from sun-dried tomatoes; add to remaining olive oil. Slowly pour oil into vinegar mixture, whisking. Pour over pasta mixture; toss. Stir in parsley. Season with salt and pepper. Serve at room temperature or chilled.

May 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note