Last time I made a greek pasta salad it was quite the hit - so today we're doing 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.
Table of Contents
Why I Love This Recipe
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 club 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!
Ingredients & Substitutions
- Pasta – Any shape works in this recipe
- Olive Oil
- Garlic
- Shallots
- Red Pepper Flakes
- Sun Dried Tomatoes
- Salt & Pepper
- Lemon Juice
- Mozzarella Balls
- Corn
- Artichoke Hearts
- Basil
- Parmesan
- Red Wine Vinegar
*For a full list of ingredients and instructions see the recipe card below
How to Make Artichoke Pasta Salad
Step 1: 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.
Step 2: Cook the pasta according to the package directions until al dente. Drain and set aside.
Step 3: 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.
Step 4: Add the pasta and 1⁄2 cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed.
Step 5: Season with salt and pepper and lemon juice. Add mozzarella balls and artichoke hearts and toss to combine.
Similar Recipes
Artichoke Basil and Corn Pasta Salad
Equipment
Ingredients
- 1 pound pasta
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 shallots thinly sliced
- ½ teaspoon red pepper flakes
- ½ 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
- ½ teaspoon red pepper flakes
- ½ 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. 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.
What pasta did you use?
This looks so good. Any pasta recommendations for it? Plain or would you even do a cheese tortellini?
So flavorful and the vinaigrette was so easy! A perfect summer salad.
Gaby- You have nailed it again!! This is going to be my go to Pasta Salad this summer for sure!! Just DAMN DELICIOUS!!
I know any type of pasta could be used, but what did you use for this dish? Thanks in advance!
Looks maybe like Trottole?
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!
Looks delish! Is this a hot or cold dish?
Any suggestions on a swap for the corn? I’m not a huge fan…
I think some grilled asparagus chopped up would be fantastic
I don’t see instructions for the corn. Is it just added in raw?
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!
Hello, is the corn on cob cooked before placing in the salad? THanks!
Nope!! Raw!
I assume the sun dried tomatoes are not in oil?
you can really go either way on this one - I've done it both ways and both delish