Artichoke Pasta Salad

Artichoke Pasta Salad

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
5 ounces Cavatelli Pasta
12 ounces Artichoke Hearts
5 ounces (I use Castelvetrano) Olives
6 Peppadews
0.3 cup, chopped Parsley
Red Wine Vinaigrette
0.25 cup Red Wine Vinegar
2 teaspoons Dijon Mustard
1 Tablespoon Honey/Maple Syrup
0.5 teaspoon Sea Salt
0.5 cup Extra Virgin Olive Oil

Artichoke Pasta Salad

  • 20 minutes
  • Serves 4
  • Easy


  • Red Wine Vinaigrette



Easy, colorful artichoke and pasta salad!

When you want to make a no lettuce salad that is filling, pasta salad is the way to go!

It also makes for great leftovers as the flavors develop over time and nothing gets soggy.

As a recent lover of artichoke hearts, I could not think of a better way to display them then in a beautiful salad recipe.

You can certainly buy raw artichokes, prep and cook them yourselves but why go through all of that trouble when you can buy the best jarred artichoke hearts!

Jarred artichoke hearts have a ton of flavor and are so tender.

They are often well seasoned so no need to add add a ton of extra salt to this artichoke and pasta salad!

To keep with the “pickled” and briny vegetable theme, I am adding my two favorites. Peppadews and Castelvetrano olives.

Peppadews peppers are similar to red bell peppers. They are hulled, seeded, and pickled in brine. They are sweet and slightly spicy.

Castelvetrano olives are vibrant green, very buttery and not too briny. The perfect olive, in my opinion.

A lot of salad dressings will pair well with this salad but I chose to go with a red wine vinaigrette.

The red wine vinaigrette has a beautiful red hue color and has so much flavor.



Cook The Pasta

Get a pot of water to a boil then season with salt.

Drop your pasta, give it a stir and cook it a couple of minutes shy of the box instructions.

For pasta salad, you pasta should still have some bite and not be too soft.

Drain the pasta, pour it into a large salad bowl, add 1-2 teaspoons of olive oil (to prevent the pasta from sticking to each other) and allow it cool a bit.


Make The Red Wine Vinaigrette

While the pasta cools, make the vinaigrette.

You can make it in a bowl with a whisk or a jar with an air-tight lid.

If you are mixing the vinaigrette with a whisk, whisk together the red wine vinegar, mustard, maple syrup or honey and the sea salt before slowly drizzling in the extra virgin oil while whisking.

Adding the oil slowly while whisking will allow the oil to be incorporated properly for a well emulsified vinaigrette.

Alternatively, you can also add all of the ingredients to a jar, seal the lid and shake well until well emulsified.


Make The Salad

To the cooled pasta, add the chopped peppadews, artichoke hearts, olives and parsley.

Give it a quick toss.


Add The Vinaigrette

Start by adding only 4 Tablespoons of the vinaigrette then toss and taste.

Add more vinaigrette and/or sea salt.

I much prefer an underdressed than overdressed salad.



Store any leftovers in an air-tight container in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Flax and Caraway Seed Sourdough Bread
Vegan Strawberry and Cream Crepes
Flax and Caraway Seed Sourdough Bread
Vegan Strawberry and Cream Crepes

One Comment Hide Comments

What a lovely flavor combination. The colors are lovely too.
Thank you for sharing this quick and delicious recipe!

Add Your Comment