Pasta Salad with Sun-Dried Tomatoes and Artichokes
A refreshing and vibrant pasta salad featuring sun-dried tomatoes, artichokes, and Mozzarella, perfect for any occasion.
Equipment
- Large pot
- Mixing bowl
- Whisk
- Measuring cup
- Knife
Ingredients
- 1 pound bow tie pasta or any bite-size pasta (454g)
- 8 ounces mozzarella balls (227g), halved or cubed
- ½ cup Gaeta olives (75g), pitted and sliced
- 2 cans artichoke hearts (15 ounces each, 425g each), drained and quartered
- 1 jar sun-dried tomatoes (12 ounces, 340g), drained and sliced
- ½ cup chopped Italian flat-leaf parsley (15g)
- ¼ cup red wine vinegar (60ml)
- ¼ cup lemon juice (60ml)
- ¾ cup sun-dried tomato oil (180ml)
- 2 teaspoons Dijon mustard
- ¼ cup grated Pecorino Romano (25g)
- 2 teaspoons dried oregano
- ¼ teaspoon crushed hot red pepper flakes
- 2 cloves garlic , made into a paste
- Salt and pepper to taste
Instructions
- Start by boiling your pasta in a large pot of salted water. It should feel tender yet firm to the bite when it is done, usually taking about 8 to 10 minutes. Ensure you do not overcook it; mushy pasta will not be enjoyable in your salad.
- Whisk together the red wine vinegar, lemon juice, and Dijon mustard until smooth. The tangy aroma should fill your kitchen, adding a zesty kick to the salad. Watch out for clumps; make sure everything mixes well.
- Add in the sun-dried tomato oil, grated Pecorino Romano, dried oregano, and crushed red pepper flakes to the dressing. Give it a good stir. When combined, the rich scent of sun-dried tomatoes will come through. If it seems too thick, a bit of extra olive oil can help.
- In a large bowl, toss the cooked pasta with artichoke hearts, sun-dried tomatoes, Gaeta olives, mozzarella, and parsley. The colors should be vibrant and inviting. Make sure everything gets a fair share; avoid clumping ingredients together.
- Pour the dressing over the pasta mixture and gently toss until all the ingredients are nicely coated. The salad should look luscious and gleaming. Just be careful not to be too rough to prevent breaking up the mozzarella balls.
- Let the pasta salad chill in the fridge for a good hour. This allows the flavors to mingle. Skipping this step may result in a salad that tastes a bit flat, so do not rush it!
- Before serving, taste and adjust with salt and pepper, adding a squeeze of lemon juice for brightness if needed. The flavors should have developed beautifully by now. Just remember not to over-season; you can always add more but cannot take it away!
Notes
Leftovers can be saved for up to 3 days in a sealed container in the refrigerator.
If the pasta salad feels dry after chilling, a splash of vinaigrette or a drizzle of oil can add moisture just before serving.
When using salty ingredients like olives or cheese, a squeeze of fresh lemon juice can help balance the overall flavor.
For muted flavors, stirring in fresh herbs or an extra splash of vinegar can brighten it up.
For a richer taste, double the vinaigrette recipe for added versatility throughout the week.
This recipe is best served cold, so no reheating is necessary.