Sun-Dried Tomato Pasta Salad with Artichokes

Sun-Dried Tomato Pasta Salad

Sun-dried tomato strips and large artichoke quarters give this chilled pasta salad plenty of texture, while parsley and shaved Parmesan finish it. A red wine vinaigrette coats the short pasta lightly rather than making it creamy.

Cook the pasta until tender with a slight bite, then cool and drain it well so the dressing stays bright instead of watery. Hold back a little vinaigrette to stir in just before serving, especially if the salad has been made ahead.

Makes 6 to 8 side-dish servings. Allow about 20 minutes to prepare, 10 to 12 minutes to cook the pasta depending on the package, and at least 30 minutes to chill.

Ingredients

• 1 lb short pasta, such as casarecce, fusilli, or rotini (450g)
• 1 cup oil-packed sun-dried tomatoes, drained and sliced into strips (150g)
• 1 (14-ounce) can or jar artichoke hearts, drained and quartered (about 230g drained)
• 1/3 cup total extra-virgin olive oil, or a combination of olive oil and measured sun-dried tomato jar oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove, finely minced
• 1 teaspoon dried oregano
• 1/2 teaspoon fine salt to start, plus more to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup chopped fresh parsley (15g)
• 1/2 cup loosely packed shaved Parmesan (30g)

If using oil from the tomato jar, count it toward the 1/3 cup total oil rather than adding it on top. Jarred tomatoes, artichokes, and Parmesan vary in saltiness, so adjust the final seasoning after tasting the salad.

How to Make Sun-Dried Tomato Pasta Salad

1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta, stir, and cook uncovered at a steady boil, stirring occasionally. Start tasting near the early end of the package’s time range. Drain when tender with a slight bite, before it becomes soft or starts to break apart.
2. Cool and drain: Rinse the pasta briefly under cold water until cool, then let it drain thoroughly in a colander. Transfer it to a large mixing bowl.
3. Prepare the mix-ins: Slice the drained tomatoes into strips. Quarter the artichoke hearts and pat them dry if they are wet from brine. Chop the parsley and shave the Parmesan, reserving a little of each for serving.
4. Make the vinaigrette: Whisk the measured oil with the vinegar, garlic, oregano, salt, and pepper. Set aside a few tablespoons of dressing to refresh the salad after chilling.
5. Toss gently: Coat the cooled pasta with most of the vinaigrette. Fold in the tomatoes, most of the parsley, the artichoke quarters, and some of the Parmesan. Keep the artichokes in recognizable pieces rather than stirring until they break apart. Taste before adding more salt.
6. Chill and refresh: Cover and refrigerate for at least 30 minutes. Stir gently before serving. If the pasta looks dry, add the reserved vinaigrette a little at a time until it is lightly glossy, without dressing pooling at the bottom.
7. Serve: Pile the salad loosely onto a shallow platter. Leave some artichoke quarters and tomato strips visible on top, then scatter over the remaining parsley and Parmesan shavings.

Choosing the Pasta

Curved or ridged short shapes hold the vinaigrette and sit well alongside the artichoke quarters. Bowties or penne also work. Pasta shape and brand affect cooking time, so use the package directions and taste for doneness. For gluten-free pasta, follow its own package directions and check its texture as it cooks.

Make-Ahead and Storage

You can cook and cool the pasta, prepare the dressing, and cut the mix-ins ahead of time. Once assembled, keep the salad covered in the refrigerator. Pasta absorbs dressing as it sits, so stir it gently and add the reserved vinaigrette just before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled; reheating is not needed.

Serving Ideas

Serve as a side with grilled meats or sandwiches, or as a light lunch. For a more substantial lunch, fold in 1 to 2 cups of cooked, chilled chicken. For another cookout side, serve it alongside Mexican Street Corn Casserole.

Nutrition

Approximate nutrition per serving, based on 1/8 of the recipe: 360 calories, 10g protein, 14g fat, and 49g carbohydrates. Approximate nutrition per 100g: 185 calories, 5g protein, 7g fat, and 25g carbohydrates. Values vary with the pasta, tomatoes, and amount of oil retained after draining.