Description
A bright and tangy pasta salad featuring a fresh lemon vinaigrette, marinated artichokes, Kalamata olives, and optional cherry tomatoes and parsley. Perfect for quick meals, casual gatherings, and adaptable for various dietary needs.
Ingredients
- 8 ounces (225 g) short pasta (fusilli, rotini, or penne)
- 1 cup (150 g) marinated artichoke hearts, roughly chopped
- 1/2 cup (75 g) pitted Kalamata olives, halved
- 1/2 cup (75 g) cherry tomatoes, halved (optional)
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
- Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and cool it down.
- While the pasta cooks, combine 1/4 cup (60 ml) fresh lemon juice, 1/3 cup (80 ml) extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 small minced garlic clove in a medium bowl. Whisk vigorously until smooth and slightly thickened. Season with salt and pepper to taste.
- Roughly chop 1 cup (150 g) marinated artichoke hearts and halve 1/2 cup (75 g) pitted Kalamata olives. If using, halve 1/2 cup (75 g) cherry tomatoes and chop 1/4 cup (15 g) fresh parsley.
- In a large mixing bowl, combine the cooled pasta, artichokes, olives, tomatoes, and parsley. Pour the lemon vinaigrette over the salad and gently toss until well coated.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- If the salad feels dry after resting, add a splash more olive oil or lemon juice and toss gently.
Notes
Cook pasta al dente and rinse with cold water to prevent sogginess. Whisk vinaigrette well to emulsify. Let salad rest refrigerated for at least 30 minutes for best flavor. Add nuts like toasted pine nuts or slivered almonds for crunch if desired. For vegan version, substitute honey with maple syrup or agave nectar. Use gluten-free pasta alternatives like quinoa or chickpea pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 320
- Fat: 15
- Carbohydrates: 38
- Fiber: 5
- Protein: 7
Keywords: lemon vinaigrette, pasta salad, artichokes, olives, tangy salad, easy salad recipe, quick pasta salad, healthy salad, vegetarian, gluten-free option