Penne Pasta and Artichoke Salad
Elevate your next meal with this vibrant Penne Pasta and Artichoke Salad, a perfect blend of Mediterranean flavors and fresh, crisp veggies. This easy-to-make recipe combines tender penne pasta with tangy marinated artichoke hearts, juicy cherry tomatoes, crunchy cucumber, red onion, and briny black olives, all brought together with a zesty homemade vinaigrette featuring extra virgin olive oil, red wine vinegar, Dijon mustard, and garlic. Topped with freshly chopped basil and an optional sprinkle of Parmesan cheese, this dish is a refreshing yet satisfying choice for a light lunch, picnic, or potluck. Ready in under 30 minutes and served chilled or at room temperature, this pasta salad is a showstopper for any occasion, offering bold flavors and effortless elegance in every bite.
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Recipe Information
Ingredients
- 300 grams penne pasta
- 200 grams marinated artichoke hearts (quartered)
- 150 grams cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 0.5 medium red onion (thinly sliced)
- 100 grams black olives (sliced)
- 20 grams basil leaves (chopped)
- 60 milliliters extra virgin olive oil
- 30 milliliters red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 30 grams Parmesan cheese (optional, grated)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions (approximately 10-12 minutes) until al dente. Drain and rinse the pasta under cold water to cool it down. Set aside.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the basil leaves.
In a large mixing bowl, combine the cooled pasta, marinated artichoke hearts, cherry tomatoes, cucumber, red onion, black olives, and basil.
In a small bowl, prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well emulsified.
Pour the vinaigrette over the pasta and vegetable mix. Toss gently to combine, ensuring everything is evenly coated with the dressing.
Taste and adjust seasonings if necessary. If desired, sprinkle the salad with grated Parmesan cheese for added flavor.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the Penne Pasta and Artichoke Salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3274 mg | 142% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 11.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 560 mg | 43% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1831 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
