Artichoke and Olive Pasta Salad

Name: Artichoke and Olive Pasta Salad
Ingredients: 2 pounds dried pasta, tri-color rotini or bowties; 2 jars (10 to 12 count) artichoke hearts; 1 jar green olives; 1 can black olives; 1 large red onion; 1 carton cherry tomatoes; &frac12 cup dijon mustard; &frac14 cup balsamic vinegar; juice of half a lemon; 3 Tablespoons Italian seasoning; 1 cup olive oil; &frac12 cup parmesan cheese, grated; freshly ground black pepper and salt, to taste

When I needed to prepare a salad to accommodate unexpected guests one afternoon, this artichoke and olive pasta salad recipe came about. I made it from some of my favorite things that I always keep at home. It has become one of my most requested potluck items, and a favorite of mine and friends. Simple and very tasty--tastes even better the longer it sits.

Submitted by: William from Chicago, IL
Yield: 12 servings

Spices

Featured in this Recipe

Ingredients

2 pounds dried pasta, tri-color rotini or bowties
2 jars (10 to 12 count) artichoke hearts
1 jar green olives
1 can black olives
1 large red onion
1 carton cherry tomatoes
½ cup dijon mustard
¼ cup balsamic vinegar
juice of half a lemon
3 Tablespoons Italian seasoning
1 cup olive oil
½ cup parmesan cheese, grated
freshly ground black pepper and salt, to taste

Preparation Instructions:

In a large pot of salted boiling water, drizzle 1 tablespoon olive oil. Slowly add contents of boxes of pasta, and cook per box instructions.

While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives. Place the vegetables in a large stainless steel, or glass, bowl. Slice the onions into strips and add to bowl. Cut cherry tomatoes in half and add to bowl. Toss all ingredients in the bowl. Set aside.

To make the dressing, in a small bowl, combine the mustard, vinegar and lemon juice. Add the Italian seasoning and black pepper, and stir. Drizzle the olive oil in slowly, while vigorously whisking to incorporate it into the mixture. Set aside.

Drain the pasta and run under cold water to stop cooking. Add pasta to the bowl of vegetables and mix. Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix. Refrigerate until ready to serve. Let salad come to room temperature before serving.

More About This Recipe

Add smoked, or summer sausage, to this salad for a stand alone meal. Serve it with crusty bread and fruity red wine.

If you enjoyed this recipe, check out more Italian recipes here.

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Comments

Based on 6 reviews

Customer Reviews

Rose W

This really is an excellent salad. I have to agree about the number of servings. I generally halve the recipe if using as a side dish. The number of servings is probably pretty accurate if you are adding meat and using it as a main dish salad.

Rachel L

Everyone loved this recipe! I didn’t put any green olives in though. Does anyone know if it’s the green olives with the pimentos in them?

Theresa M

You really need to pay attention to the amount of pasta. I only used one box of the tricolor pasta and it definitely was not enough compared to the other ingredients. The flavors were over whelming and I had to drain the extra olive oil twice. Live and learn. Use two boxes or cut the ingredients in half.

Mary J

Making again as I love this Artichoke and Olive pasta salad..

JoAnne L

This salad is delicious! However, the # of servings is more like 30 than 12. I made it for a ladies meeting… my family ate some the night before the meeting, 16 ladies had some and some had seconds at the meeting, and there was enough left over for the family to have more the next day. Huge salad. Need to add a little olive oil if not eaten right away.

Melanie D

Can you tell me how big each serving is supposed to be?

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