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This easy artichoke pasta salad is tossed with marinated artichoke hearts, chickpeas, lemon, and juicy cherry tomatoes, and the artichoke marinade doubles as the dressing! It’s ready in about 30 minutes with pantry staples, so it’s perfect for summer potlucks, picnics, and budget-friendly family dinners.
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This summer pasta salad is from my first cookbook, Plant-Based on a Budget. I love it because it’s hearty enough for a main dish, it travels well, and it tastes even better the next day.
Quick Glance
- Recipe Name: Artichoke Pasta Salad
- Why You’ll Love It: No separate dressing needed, and it feeds a crowd for just a few dollars.
- Time and Difficulty: 30 minutes, easy.
- Method: Boil the pasta, then sauté and simmer the artichoke mixture on the stovetop.
- Texture and Flavor: Tender pasta, creamy chickpeas, and tangy, lemony artichokes.
- Quick Tip: Cook the pasta 1 to 2 minutes less than the package says, so it stays firm.
Why You’ll Love Artichoke Pasta Salad
- Built-in dressing: The marinated artichoke juices and lemon coat the pasta, so there’s nothing extra to whisk.
- Budget-friendly: Pasta, a can of chickpeas, and a jar of artichokes feed 6 to 8 people.
- Great for summer gatherings: It’s perfect for potlucks, picnics, and barbecues.
- Serve it warm or cold: Eat it straight from the pan or chill it for later.
I love a good pasta salad! If you do too, try my Mediterranean vegan pasta salad, sun dried tomato pasta salad, spinach pasta salad, or orzo chickpea salad. Artichoke fans will also love my artichoke quinoa salad and artichoke potato salad with lemon dressing.
The Ingredients
- Pasta: I like farfalle (bowtie pasta), but any shape works. You’ll need 1 pound (16 ounces). Farfalle often comes in 12-ounce boxes, so you may need a little more than one box.
- Marinated artichoke hearts: Use a jar of marinated artichoke quarters and keep the juices, since they flavor the whole salad.
- Chickpeas: They add protein and make it filling enough for a main dish.
- Lemon: Fresh lemon juice and zest add a tangy, fresh flavor.
- Onion and garlic: Any small onion works, red, white, or yellow.
- Cherry tomatoes: Halve them and add them at the end so they stay juicy.
You’ll find the full amounts in the recipe card below.
What Is The Best Pasta For Pasta Salad?
Small pasta shapes with ridges or nooks hold onto the dressing best, like farfalle, fusilli, rotini, penne, cavatappi, or elbow macaroni. Need it gluten-free? Use your favorite gluten-free pasta.
What Could I Add to Summer Pasta Salad?
This pasta salad is easy to change up with whatever you have on hand:
- Olives or capers: For a briny bite that goes great with the artichokes.
- Fresh spinach: Roll the leaves up and slice them thin.
- Corn: Canned or grilled.
- More vegetables: Zucchini, broccoli, mushrooms, asparagus, or roasted red peppers.
- Cucumber: Thin-skinned English or Japanese cucumbers work best.
- Avocado: Add it right before serving for extra creaminess.
- Herbs: Fresh parsley or basil, or dried oregano, basil, or Italian seasoning.
- Red pepper flakes: For a little heat.
- Vegan cheese: Dairy-free mozzarella or parmesan.
- Pine nuts or sunflower seeds: Toast them for extra crunch.
Want to switch up the dressing? Stir in vegan mayo for a creamy version, or try vegan Italian dressing, lemon dressing, or vegan pesto.
How To Make Artichoke Pasta Salad
Step 1: Cook the pasta: Boil the pasta in salted water, pulling it 1 to 2 minutes before the package directions say it’s done. Drain and set aside. While it cooks, mince the onion and garlic, halve the cherry tomatoes, and zest and juice the lemon.
Step 2: Sauté the onion and garlic: Heat the olive oil in a large pan and sauté the onion and garlic for about 3 minutes, until soft and translucent.
Step 3: Simmer the artichokes: Add the artichokes with their juices, chickpeas, lemon juice, lemon zest, and salt. Simmer over medium heat for 5 minutes.
Step 4: Add the pasta: Add the pasta and stir until everything is well coated.
Step 5: Top and serve: Top with the cherry tomatoes and a crack of black pepper. Serve it warm, or cover and chill for about 30 minutes.
Common Problems To Avoid
- Mushy pasta: Cook it 1 to 2 minutes less than the package says. It keeps softening as it soaks up the dressing.
- Warm salad when you want it cold: Cook the pasta ahead, or toss it with a little oil and spread it on a large tray to cool. You can also rinse it under cold water.
- Dry pasta salad: Don’t drain the artichokes! Their juices are the dressing. Add a splash of olive oil or lemon juice if it needs more.
- Taking too long to prep: A mandoline or food chopper makes quick work of the onion.
FAQs
Yes! It’s a great make-ahead dish. The flavors get even better after a night in the fridge. Stir it before serving, and add avocado or fresh herbs right before you serve it.
Yes. Any short pasta works, and giant couscous, orzo, or quinoa are great too. Here’s my guide to quinoa.
Yes, it’s warm right out of the pan. On hot summer days, I usually like it chilled.
Yes, but they don’t have the flavorful marinade. Add an extra tablespoon of olive oil, a splash of lemon juice, and a pinch of dried Italian seasoning to make up for it.
Serving Suggestions
This artichoke pasta salad works as a side or a main dish for potlucks, picnics, cookouts, and family dinners. Serve it with:
- Barbecue favorites: Vegan burgers, plant-based hot dogs, tempeh kabobs, or grilled tofu steaks.
- Sides: Baked falafel, BBQ cauliflower bites, or a no-cook silken tofu caprese.
- Grilled vegetables: Corn on the cob, eggplant, zucchini, or peppers.
- Bread: Bruschetta, crostini, vegan focaccia, tomato bread, or easy vegan garlic bread.
Storage Instructions
Store leftovers in an airtight container in the fridge for 3 to 4 days. Give it a stir before serving, since the dressing settles. I don’t recommend freezing it, because the pasta and tomatoes get mushy when thawed.
Other Vegan Pasta Recipes to Consider….
Vegan Dinners
Bean and Pasta Soup
Vegan Dinners
Spicy Tomato Basil Pasta
Vegan Dinners
Pumpkin Pasta Bake
Vegan Dinners
Amazing Avocado Pesto Pasta
If you tried this summer pasta salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Artichoke Pasta Salad
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Ingredients
- 1 pound your favorite pasta (454 g)
- 2 Tablespoons olive oil (30 ml)
- 1 small red, white, or yellow onion diced
- 2 small garlic cloves minced
- 6.5 ounces jarred marinated artichoke quarters with their juices (184 g)
- 15 ounces canned garbanzo beans drained and rinsed (425 g)
- Juice of 1 lemon
- ½ teaspoon lemon zest
- ½ teaspoon salt
- 1 pint Cherry tomatoes halved (about 300 g)
- Freshly ground pepper to taste
Instructions
- Cook the pasta in salted water, pulling it 1 to 2 minutes before the package directions say it's done. Drain and set aside.
- Heat the olive oil in a large pan over medium heat and sauté the onion and garlic for about 3 minutes, until soft and translucent.
- Add the artichokes with their juices, chickpeas, lemon juice, lemon zest, and salt. Simmer for 5 minutes.
- Add the pasta and stir until well coated.
- Top with the cherry tomatoes and black pepper. Serve warm, or cover and chill for about 30 minutes.
Notes
-
- Cook the pasta ahead so it has time to cool. To cool it fast, toss it with a little oil and spread it on a tray, or rinse it under cold water.
- Don’t drain the artichokes. Their juices are the dressing.
- A mandoline or food chopper speeds up the prep.
- Make it your own with olives, spinach, cucumber, corn, or fresh herbs.
- Store leftovers in the fridge for 3 to 4 days. Freezing isn’t recommended.
