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
Scale
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
