Mediterranean Pasta Salad
A refreshing pasta salad loaded with arugula, sun-dried tomatoes, marinated artichoke hearts, and a zesty basil pesto dressing.
Equipment
- Large Bowl
- Small Bowl
- Pot
Ingredients
- 12 oz. pasta (penne or any small shape)
- 1 jar marinated artichoke hearts (12 oz, drained and roughly chopped)
- ½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)
- ½ cup kalamata olives chopped
- 3 Tbsp. capers rinsed to remove excess salt
- ¼ cup scallions sliced
- ¼ cup fresh parsley chopped
- 1 cup fresh arugula roughly chopped
- ⅓ cup Parmesan cheese grated
- 3 Tbsp. pine nuts
- 3 Tbsp. basil pesto (homemade or store-bought)
- ⅓ cup olive oil
- 2 Tbsp. reserved sun-dried tomato oil
- 1 Tbsp. fresh lemon juice
- to taste salt
- to taste freshly ground black pepper
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cook pasta according to package instructions until al dente. Rinse under cold water to stop cooking and drain thoroughly. Spread on a baking sheet and chill in the refrigerator for 30 minutes.
- In a large bowl, combine cooled pasta, marinated artichoke hearts, sun-dried tomatoes, kalamata olives, capers, scallions, and parsley. Toss gently to distribute ingredients.
- In a small bowl, whisk together basil pesto, olive oil, reserved sun-dried tomato oil, lemon juice, salt, and pepper until smooth.
- Add arugula, Parmesan cheese, and pine nuts to the salad bowl. Drizzle with the pesto dressing and toss gently to combine.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep dressing separate until serving to maintain freshness.