Description
A vibrant and flavorful Pasta Salad with Sun-Dried Tomatoes and Artichokes, tossed in a zesty Italian dressing made with sun-dried tomato oil, Pecorino Romano, and fresh herbs. Perfect for a light lunch or as a side dish at gatherings, this pasta salad is easy to prepare and tastes best when chilled.
Ingredients
Scale
Salad Ingredients
- 1 pound bow tie pasta or any bite size pasta you like
- 8 ounces mozzarella balls, halved or cubed block mozzarella
- 1/2 cup Gaeta olives, pitted and sliced (substitute Kalamata olives if preferred)
- 2 (15 ounce) cans artichoke hearts, drained and quartered
- 1 (12 ounce) jar sun-dried tomatoes, drained and sliced
- 1/2 cup chopped Italian flat-leaf parsley
Italian Dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup sun-dried tomato oil (use extra virgin olive oil to make up the difference if necessary)
- 2 teaspoons Dijon mustard
- 1/4 cup grated Pecorino Romano cheese
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 2 cloves garlic, made into paste
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Italian Dressing: In a medium bowl, whisk together the red wine vinegar, lemon juice, sun-dried tomato oil, Dijon mustard, grated Pecorino Romano, dried oregano, crushed red pepper flakes, and garlic paste until the mixture is well emulsified. Alternatively, you may use a food processor, blender, or immersion blender to combine everything smoothly. Taste the dressing and add salt and pepper as needed.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and rinse under cold water until it is completely cooled, which helps stop the cooking process and prevents sticking.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, halved mozzarella balls or cubed mozzarella, sliced Gaeta or Kalamata olives, chopped Italian parsley, quartered artichoke hearts, and sliced sun-dried tomatoes. Gently toss the ingredients together to distribute evenly.
- Toss with Dressing: Pour about three-quarters of the prepared Italian dressing over the pasta mixture. Toss thoroughly to coat all the ingredients with the dressing. If the mixture seems dry, add more dressing gradually to achieve your desired consistency. Reserve the remaining dressing for serving on the side or for other salads.
- Chill and Serve: Cover the pasta salad and refrigerate for at least one hour to allow the flavors to meld and intensify. Serve chilled for the best taste experience. Enjoy immediately or store leftovers in the fridge for up to three days.
Notes
- The sun-dried tomato oil adds a unique flavor to the dressing; if you don’t have enough, supplement with extra virgin olive oil.
- Chilling the pasta salad for a few hours before serving enhances the overall flavor dramatically.
- To refresh leftover pasta salad, stir in a little extra oil and vinegar before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Pasta Salad, Sun-Dried Tomatoes, Artichokes, Italian Dressing, Mozzarella, Olive Oil, Summer Salad, Vegetarian Pasta