Artichoke Pasta Salad

Jump to Recipe

Last time I made a pasta salad it was quite the hit – so today we’re kicking off the week with another! This time in the form of an Artichoke Pasta Salad with a basil vinaigrette, plenty of fresh mozzarella, some sun dried tomatoes and corn. It’s truly SUMMER in a bowl.

Artichoke Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

In my mind, there are 2 trains of thought when it comes to pasta salad. 1: with mayonnaise. 2: without.

Listen, I have absolutely NOTHING against mayo, but pasta salads (in my world) are meant to sit out, be an easy dish to serve at a BBQ, and should be able to be prepped ahead. For me, that means it’s not mayo based. Instead, I tend to do a vinaigrette based recipe so it doesn’t get goopy or anything like that.

For the Artichoke Pasta Salad recipe below, there’s a quick garlic sauté with sun dried tomatoes that gets mixed with everyones fav (and this months cooking content recipe) basil vinaigrette! From there, you just need pasta, cheese, artichokes and some corn for good measure. It’s beautiful and flavorful and comes together in a pinch. This Artichoke Pasta Salad would be an excellent side dish for any upcoming BBQ’s or cook-outs!

Artichoke Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

Need more summer inspired pastas – here ya go:

Artichoke Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)

Artichoke Basil and Corn Pasta Salad

5 from 3 votes
This Artichoke Pasta Salad with a basil vinaigrette, plenty of fresh mozzarella, some sun dried tomatoes and corn is truly SUMMER in a bowl. 
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Lunch, Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 pound pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 shallots thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sun dried tomatoes chopped
  • kosher salt and freshly cracked black pepper to taste
  • 1 lemon juiced
  • 1 cup bocconcini mozzarella balls
  • 1 cup corn cut off the cob
  • 1 15-ounce can artichoke hearts drained and quartered or halved
  • fresh basil and parmesan to garnish

For the Basil Vinaigrette:

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

Instructions
 

  • Cook the pasta according to the package directions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the sun dried tomatoes and saute for 30 seconds.
  • Add the pasta and 1⁄2 cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice and serve. Add mozzarella balls and artichoke hearts and toss to combine.

For the Basil Vinaigrette:

  • Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.

16 Comments

    1. you can really go either way on this one – I’ve done it both ways and both delish

  1. This was really good! I initially thought the basil vinaigrette was going to taste like pesto (of which I’m not a fan of) but was pleasantly surprised that it didn’t. Is a nice cold dish, for when it’s hot outside and you don’t wanna eat something hot. Thanks for sharing this recipe!

  2. 5 stars
    I loved everything about this recipe!! I was already grilling chicken thighs to go with it for dinner so I charred the corn on the cob and added it in after the grill. YUM! Thank you!

  3. 5 stars
    Gaby- You have nailed it again!! This is going to be my go to Pasta Salad this summer for sure!! Just DAMN DELICIOUS!!

Leave a Reply

Your email address will not be published.

Recipe Rating