Lemony Artichoke Pasta Salad Recipe
Get ready to meet your new go-to summer dish: Lemony Artichoke Pasta Salad. This salad is bursting with sunny Mediterranean flavors thanks to tangy lemon, briny olives, juicy tomatoes, and artichoke hearts tucked among swirls of pasta. Light yet filling, herb-sprinkled and ultra-refreshing, it’s the perfect companion for everything from backyard barbecues to weekday lunchboxes. Whether you serve it as a lively side or stand-alone main, Lemony Artichoke Pasta Salad will have everyone coming back for a second scoop (and maybe a third!).
Ingredients You’ll Need
One of the best things about Lemony Artichoke Pasta Salad is how its short list of fresh, simple ingredients comes together for maximum flavor. Every component brings something wonderful to the bowl—freshness, tang, creaminess, crunch, and color.
- Short pasta (12 ounces): Rotini or bowtie pasta works beautifully by catching dressing in their curves and nooks.
- Artichoke hearts (1 can, 14 ounces, drained and quartered): These add a mild, lemony-tender bite that’s both unique and comforting.
- Cherry tomatoes (1 cup, halved): Juicy and sweet, they pop with color and freshness in every forkful.
- Kalamata olives (1/2 cup, sliced): Their deep, briny flavor instantly transports you to the Mediterranean coast.
- Cucumber (1/2 cup, diced): Brings crisp, hydrating crunch and coolness to balance the other flavors.
- Red onion (1/4 cup, diced): For subtle sharpness and a punch of purple color.
- Feta cheese (1/4 cup, crumbled): Creamy, salty, and tangy, feta is a game changer here.
- Fresh parsley (2 tablespoons, chopped): Delivers grassy, herbal notes that tie everything together.
- Extra virgin olive oil (1/4 cup): The luscious base for a flavorful, silky dressing.
- Fresh lemon juice (2 tablespoons): Adds sunny brightness and makes the whole salad sing.
- Lemon zest (1 teaspoon): Intensifies the lemon factor for true zestiness.
- Dijon mustard (1 teaspoon): For depth, tang, and a little extra kick in the dressing.
- Garlic (1 clove, minced): Infuses the dressing with irresistible aroma and savory flavor.
- Salt and freshly ground black pepper: Essential for seasoning everything just right—taste as you go!
How to Make Lemony Artichoke Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your short pasta until just al dente according to package instructions. You want it to hold its shape and have a little bite. Once it’s ready, drain and immediately rinse it under cold water. This stops the cooking process and helps cool the pasta quickly, so your Lemony Artichoke Pasta Salad stays refreshingly crisp and never mushy.
Step 2: Prep the Veggies and Artichoke Hearts
While the pasta cooks, chop all your colorful ingredients: halve the cherry tomatoes, slice the olives, dice the cucumber and red onion, and chop fresh parsley. Drain and quarter the artichoke hearts, letting any excess liquid go. Having everything prepped makes assembling the salad a breeze once the pasta is cold.
Step 3: Whisk the Lemon Dressing
In a small bowl or measuring cup, combine the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, a big pinch of salt, and plenty of cracked black pepper. Whisk until smooth and glossy. This zippy dressing is what makes your Lemony Artichoke Pasta Salad truly shine!
Step 4: Mix Salad Ingredients
Add the drained, cooled pasta to a roomy bowl alongside the artichoke hearts, cherry tomatoes, olives, cucumber, red onion, and parsley. Pour over your homemade dressing and toss gently but thoroughly, making sure every spiral and vegetable gets a coat of that lemony goodness.
Step 5: Finish with Feta and Serve
Just before serving, sprinkle the salad with a generous handful of crumbled feta. The salty tang really pops against the citrus and veggies. Serve your Lemony Artichoke Pasta Salad chilled for a picnic or let it stand at room temperature to bring out all the flavors.
How to Serve Lemony Artichoke Pasta Salad
Garnishes
Top your salad with extra fresh parsley, a few extra crumbles of feta, or even some lemon zest for added zing and a burst of color. A quick drizzle of olive oil just before serving can make it look beautifully glossy and inviting.
Side Dishes
This salad is incredibly versatile as a side. Pair it with grilled chicken, shrimp, or juicy steaks for a Mediterranean-inspired dinner. It’s also fabulous alongside pita bread, hummus, or a simple green salad when you want to keep things light and vegetarian.
Creative Ways to Present
For picnics or parties, scoop portions into festive jars or small cups for handheld snacking. If you’re entertaining, pile the salad high on a large platter and surround it with lemon slices and herbs to make your Lemony Artichoke Pasta Salad the star of the buffet.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Lemony Artichoke Pasta Salad into an airtight container and store it in the refrigerator for up to 3 days. Give it a gentle toss and maybe a squeeze of fresh lemon before serving again, as the flavors continue to meld and become even more vibrant overnight.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well—the vegetables will lose their lovely crunch and the pasta texture will break down after thawing. For optimal taste and texture, make only what you’ll enjoy within a few days.
Reheating
Lemony Artichoke Pasta Salad is made to be eaten cold or at room temperature, so there’s no need to reheat. If you’ve just pulled it from the fridge, let it sit out for 15-20 minutes before serving to let the flavors bloom.
FAQs
Can I make Lemony Artichoke Pasta Salad a day ahead?
Absolutely! This salad actually gets better as it sits in the fridge for a few hours or overnight. Just wait to add the feta until just before serving to keep it deliciously fresh and crumbly.
What’s the best pasta shape for this recipe?
Short, textured shapes like rotini, bowtie, or penne are your friends here—they do an amazing job of holding onto the dressing and veggies in every bite.
Is there a vegan version of Lemony Artichoke Pasta Salad?
Definitely! Simply swap out feta cheese for your favorite plant-based feta or skip it altogether, and you’ve got a totally vegan Mediterranean pasta salad.
Can I add protein to this salad?
For sure! Grilled chicken, chickpeas, or even cooked shrimp make wonderful additions to bulk up your Lemony Artichoke Pasta Salad and turn it into a heartier main course.
How do I keep the pasta from sticking after it cools?
The cold rinse helps a lot, but tossing the pasta with a drizzle of olive oil before mixing with the other ingredients ensures every piece stays separated and ready to absorb all that citrusy dressing.
Final Thoughts
If you’re craving something vibrant, zesty, and full of Mediterranean magic, this Lemony Artichoke Pasta Salad has your name on it. Dive in, share it with loved ones, and don’t be surprised if it disappears faster than you can say “seconds, please!” Give it a try and prepare to make it a new staple in your salad lineup.
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Lemony Artichoke Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Lemony Artichoke Pasta Salad is a refreshing and vibrant dish perfect for summer gatherings or a light meal. Tender pasta is tossed with marinated artichoke hearts, juicy cherry tomatoes, briny olives, and creamy feta cheese, all dressed in a zesty lemon vinaigrette.
Ingredients
Pasta:
- 12 ounces short pasta (like rotini or bowtie)
Salad:
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced Kalamata olives
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Prepare the salad: In a large bowl, combine the cooked pasta, artichoke hearts, cherry tomatoes, Kalamata olives, cucumber, red onion, and parsley.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Combine: Pour the dressing over the pasta salad and toss gently to coat.
- Serve: Sprinkle with crumbled feta cheese just before serving. Serve chilled or at room temperature.
Notes
- For extra protein, add grilled chicken or chickpeas.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
