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Artichoke Pasta Salad from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 3 votes

Artichoke Basil and Corn Pasta Salad

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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish, Dinner, Lunch
Cuisine: Italian
Servings: 4 people
Author: Gaby


  • 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


  • 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.