This Sun-Dried Tomato Pasta Salad with artichoke hearts is a bright and elegant recipe perfect for vibrant summer entertaining or a satisfying meatless dinner option.
There’s nothing quite like a refreshing pasta salad to capture the essence of summer, whether you’re hosting a backyard barbecue, planning a picnic, or simply seeking a light and flavorful meal. This particular recipe, a Sun-Dried Tomato Pasta Salad with Artichoke Hearts, stands out as a true culinary delight. It combines the robust, concentrated flavor of sun-dried tomatoes with tender artichoke hearts, fragrant herbs, and the savory kick of Pecorino Romano cheese, all brought together by a vibrant sun-dried tomato vinaigrette. It’s a dish that manages to be both effortlessly elegant and wonderfully satisfying, making it an ideal choice for any summer occasion or a delightful vegetarian main course.
If you’ve been following my culinary adventures, you might recall my earlier attempts at perfecting an artichoke and sun-dried tomato pasta salad. My initial endeavors, while promising, didn’t quite hit the mark. The results were, to put it mildly, lukewarm, lacking the vibrant punch and cohesive flavor profile I envisioned. But true to the spirit of a dedicated home cook, I persisted. Over the course of nearly a month, through three additional batches and countless taste tests, I refined the recipe, ultimately developing a sun-dried tomato vinaigrette that transformed the dish entirely. And now, I’m thrilled to share this perfected pasta salad that truly embodies everything I was craving. Finally, the search for the ultimate summer pasta salad is over!
This exquisite Sun-Dried Tomato Pasta Salad is a symphony of flavors and textures. The base is a bright, rich vinaigrette that coats every piece of pasta, ensuring no bite is left wanting. This dressing is complemented by tender, sautéed artichoke hearts, offering a delicate tang and satisfying bite. Briny capers add a burst of saltiness, while toasted pine nuts contribute a delightful nutty crunch. Finally, shaved Pecorino Romano cheese introduces a sharp, savory depth that ties all the elements together. The overall profile is tangy, with a subtle sweetness from the sun-dried tomatoes, perfectly balanced by salty and nutty notes. It’s an impeccable choice for a light yet fulfilling dinner on a warm summer evening, or a show-stopping side dish at any gathering.
The Culinary Journey: Crafting the Perfect Sun-Dried Tomato Pasta Salad
My journey to this delightful pasta salad began with a strong desire to celebrate the classic pairing of lemons and artichokes. Naturally, my initial inclination was to develop a lemon-based vinaigrette. I envisioned a bright, zesty dressing to complement the artichoke hearts, tossed with thinly sliced sun-dried tomatoes. I meticulously tested and tweaked the recipe, making several batches, each time hoping to unlock that perfect flavor balance. While the initial versions were certainly “okay,” they lacked that certain spark, that undeniable deliciousness that makes a recipe truly memorable. As a personal rule for my kitchen, if I don’t absolutely love a recipe, it doesn’t get shared. I believe every dish I present should inspire confidence and bring joy to those who make it, ensuring their time and ingredients are well spent.
It was during the tasting of the fourth iteration of this sun-dried tomato pasta salad that a crucial realization struck me: my palate was consistently searching for the distinct, intense flavor of sun-dried tomatoes in every single bite. Merely having slivers of tomatoes scattered throughout the bowl wasn’t enough. The rich, savory-sweet essence of sun-dried tomatoes needed to be an integral part of the dressing itself, enveloping every piece of pasta with its signature taste. This “aha!” moment led to the creation of the star of this dish: a robust sun-dried tomato vinaigrette. Infused with fresh lemon for brightness, a hint of Dijon for emulsification and depth, and aromatic fresh oregano, this vinaigrette became the missing piece. Batch number five was an instant success – it was *exactly* the pasta salad I had been craving. The flavor profile was reminiscent of my favorite Pesto Rosso, yet it felt distinctly brighter and more summery, a perfect reflection of its intended season.
Perfecting the Pasta: Tips for an Ideal Cold Salad
When it comes to crafting this delicious sun-dried tomato pasta salad, the choice of pasta shape offers a lot of flexibility. While you can use almost any short pasta, I generally gravitate towards varieties that are easily eaten in one or two bites, and, crucially, possess features that help them capture and cling to the flavorful vinaigrette. Excellent choices include penne, fusilli, orecchiette, and gemelli. For this particular recipe, I opted for casarecce. Its unique, curled edges and twisted shape are exceptionally good at trapping the rich sun-dried tomato vinaigrette, ensuring a burst of flavor in every forkful. This thoughtful selection contributes significantly to the overall enjoyment of the salad, as the pasta acts as a perfect vehicle for the delicious dressing and other ingredients.
Cooking Pasta: Beyond Al Dente for Cold Salads
A common debate among home cooks for pasta salads revolves around the ideal doneness of the pasta. While a firm “al dente” is often the goal for hot pasta dishes, I find that for cold pasta salads, cooking the pasta just slightly past al dente yields the best texture. Pasta salads are typically served chilled or at room temperature, and as pasta cools, it naturally becomes firmer. If cooked strictly al dente, it can become too chewy when cold. The key is to achieve a tender yet still firm texture, avoiding any mushiness. For most short pasta cuts, cooking for just an extra minute or two beyond the package instructions is usually sufficient to hit this sweet spot. This slight adjustment ensures your pasta salad has a pleasant mouthfeel that isn’t overly soft or surprisingly tough.
To Rinse or Not to Rinse: Cooling Pasta for Salad
The question of whether or not to rinse pasta after cooking for a cold pasta salad is a hotly debated topic, with many cooks holding firm opinions. There are valid reasons for both approaches. Rinsing the pasta with cool water immediately after draining offers several benefits: it quickly halts the cooking process, preventing the pasta from becoming overcooked and mushy, and it washes away excess surface starches. These starches, if left on the pasta, can cause individual pieces to clump together as the pasta cools, resulting in a less appealing texture in your salad. It’s important to note, however, that rinsing pasta should almost exclusively be reserved for cold applications; for hot pasta dishes where sauces need to adhere, retaining those starches is desirable.
Alternatively, another effective cooling technique I often employ is to toss the freshly drained, hot pasta with a small amount of olive oil. This light coating helps prevent clumping without rinsing away the starches. The pasta is then spread out in a single layer onto baking sheets to cool. This method allows the pasta to cool down relatively quickly, preserves more of its inherent flavor, and ensures individual strands remain separate. Both techniques — rinsing or oiling and spreading — will work beautifully for this sun-dried tomato pasta salad recipe. Choose the method that best suits your preference and available time, knowing that either will contribute to a well-textured and delicious final dish.
Choosing Your Artichokes: Canned, Frozen, or Fresh?
While I adore the fresh, earthy flavor of whole artichokes, preparing and cleaning them for a salad like this can be quite labor-intensive. My goal for this particular pasta salad was to create something you could easily whip up on a warm summer evening without a fuss, making convenience a key factor. Therefore, for this recipe, you have excellent options in either canned or frozen artichoke hearts, both of which will yield delicious results.
Between the two convenient choices, my personal preference leans towards frozen artichoke hearts. They are a constant staple in my freezer, ready to be incorporated into various pasta dishes, vibrant salads, or creamy dips. Frozen artichoke hearts tend to possess a more authentic, “artichoke-y” flavor compared to their canned counterparts. Crucially, they also hold their shape remarkably well during cooking, which is vital if you plan to sauté or roast them to enhance their flavor, as this recipe recommends. The gentle sautéing process allows them to develop a slight caramelization, adding another layer of complexity and savory depth to the pasta salad.
Canned artichoke hearts, while generally more economical and widely available, often come packed in a brine containing citric acid and salt. This brine is essential for preserving their color and freshness, but it can make canned artichoke hearts noticeably saltier and tangier than frozen varieties, even after thorough rinsing. Furthermore, canned artichokes can sometimes have a softer texture and may not hold their shape as robustly as frozen ones, especially when subjected to sautéing. However, in the spirit of relaxed summer cooking and adapting to what your pantry offers, canned artichoke hearts are a perfectly acceptable substitute. If you opt for canned, simply ensure they are well-drained, rinsed thoroughly, and patted dry before adding them to the salad. You might consider skipping the sautéing step to prevent them from breaking down too much. Regardless of your choice, the most important thing is to enjoy the process and savor this delightful dish, perhaps with a crisp glass of wine on the patio!
Sun-Dried Tomato Pasta Salad with Artichoke Hearts
Ingredients
Sun-Dried Tomato Vinaigrette
- ½ cup sun-dried tomatoes , drained if using oil-packed (about 12 halves)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic , peeled
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- 1 teaspoon fresh oregano leaves (about 6-8 leaves)
- ½ teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper (medium grind)
Pasta Salad
- 1 pound short pasta , such as casarecce
- 1 pound frozen artichoke hearts , thawed and quartered*
- 2 tablespoons olive oil
- ½ cup chopped shallots
- 3 tablespoons capers , drained
- ½ cup sun-dried tomatoes , cut into thin strips
- ¼ to ½ teaspoon crushed red pepper flakes (optional, if you want the pasta to have a kick)
- 2 ounces toasted pine nuts
- ¼ cup chopped flat leaf parsley
- ¼ cup chopped fresh basil
- ½ cup shaved Pecorino Romano , plus additional
- kosher salt and pepper to taste
Instructions
Make the Sun-Dried Tomato Vinaigrette
- In a food processor or blender, combine the sun-dried tomatoes, lemon juice, peeled garlic cloves, Dijon mustard, kosher salt, and black pepper. Pulse 5-6 times until the ingredients are well combined and finely chopped. Scrape down the sides of the bowl or blender to ensure everything is incorporated.
- With the food processor or blender still running, slowly drizzle in the extra virgin olive oil in a steady stream until the vinaigrette is emulsified and smooth. Add the fresh oregano leaves and pulse briefly, just enough to gently chop them into the dressing. You should yield approximately 3/4 cup of vibrant vinaigrette. Set this aside.
Make the Pasta Salad
- Cook the short pasta in a large pot of generously salted boiling water according to package directions, until it is just past al dente (a minute or two longer than typical al dente). Drain the pasta thoroughly. To cool, you can either rinse it with cool water to quickly stop the cooking process and prevent sticking, or lightly coat the drained, hot pasta with a little olive oil and spread it out onto baking sheets to cool to room temperature.
- While the pasta cooks and cools, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the thawed and quartered artichoke hearts along with a pinch or two of kosher salt and black pepper. Sauté gently for 5-8 minutes, turning the artichokes sparingly, until they develop a beautiful light golden-brown color in places and are slightly tender-crisp.
- Deglaze the pan by adding a small splash of water or white wine. Cook for about 1 minute, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds incredible flavor.
- Remove the skillet from the heat. Stir in the chopped shallots, drained capers, sun-dried tomatoes cut into thin strips, and crushed red pepper flakes (if using for an extra kick). Set this flavorful artichoke mixture aside.
- Once the pasta is cooked and cooled to room temperature, transfer it to a large mixing bowl. Add the prepared sun-dried tomato vinaigrette, the sautéed artichoke mixture, toasted pine nuts, chopped fresh parsley, chopped fresh basil, and shaved Pecorino Romano cheese. Toss gently to combine all ingredients thoroughly, ensuring the pasta is evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper as needed. For the best flavor, this pasta salad is ideally enjoyed at room temperature.
Notes
Make Ahead Tips:
This pasta salad is fantastic for meal prepping and can be made a day in advance. Store it covered in the refrigerator. For optimal flavor and texture, allow the salad to return to room temperature before serving.
Since pasta tends to absorb dressing overnight, I recommend preparing an extra half batch of the sun-dried tomato vinaigrette and storing it separately in a sealed container in the refrigerator. Before serving the make-ahead salad, you can then add a bit more of this extra dressing, to taste, to revive its vibrant flavors and ensure the pasta remains moist and perfectly coated.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.