Looking for a vibrant, refreshing dish that captures the essence of Italian cuisine? Look no further than our Artichoke and Olive Pasta Salad! This delightful recipe is not only quick to prepare—taking just 25 minutes from start to finish—but it also bursts with flavors that will tantalize your taste buds. Imagine al dente pasta mingling with tender artichoke hearts, briny black olives, and juicy cherry tomatoes, all drizzled with a zesty dressing that ties it all together. Perfect for summer gatherings, potlucks, or a simple weeknight dinner, this pasta salad is sure to impress. Ready to elevate your culinary game? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta (farfalle or rotini)
- 1 cup artichoke hearts, chopped
- 1/2 cup black olives, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parmesan cheese, grated
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the other ingredients. Drain the artichoke hearts if they are canned or jarred, and chop them into bite-sized pieces. Slice the black olives and halve the cherry tomatoes.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Rinse the pasta under cold water to stop the cooking process and cool it down. This will also help prevent the pasta from becoming sticky.
- In a large mixing bowl, combine the cooled pasta, chopped artichoke hearts, sliced black olives, and halved cherry tomatoes. Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Adjust the seasoning to taste. Pour this dressing over the pasta salad and toss gently to coat all the ingredients.
- If the pasta salad seems dry, add a little of the reserved pasta cooking water to achieve your desired consistency. This will also help the dressing adhere to the pasta.
- Finally, sprinkle the grated parmesan cheese over the top of the pasta salad and give it one last gentle toss to combine.
- Serve the artichoke and olive pasta salad immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld. This dish can be served cold or at room temperature, making it perfect for picnics or potlucks.
Tips
- Cook Pasta Perfectly: To achieve that ideal al dente texture, make sure to stir the pasta occasionally while it's cooking. This prevents sticking and ensures even cooking.
- Chill for Flavor: For the best flavor, consider refrigerating the pasta salad for at least 30 minutes before serving. This allows the ingredients to meld together beautifully.
- Customize Your Ingredients: Feel free to get creative! Add other ingredients like bell peppers, fresh herbs, or even grilled chicken to personalize the salad to your taste.
- Adjust the Dressing: If you prefer a creamier texture, try adding a dollop of mayonnaise or Greek yogurt to the dressing. It adds a delicious twist!
- Serving Suggestions: This pasta salad is versatile—serve it as a side dish or add protein to make it a main course. Pair it with a crisp white wine for a perfect meal.
Nutrition Facts
Calories: 372kcal
Carbohydrates: 48g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
