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completed Summer Pasta Salad on a plate
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5 from 11 votes

Artichoke Pasta Salad

This crowd-pleasing artichoke pasta salad brings artichoke and chickpeas together for a loaded salad with an easy, built-in dressing. Perfect for potlucks, picnics, and family dinners, it's ready in an easy 30 minutes with common pantry-staples!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salads, Side Dish
Cuisine: American
Diet: Vegan
Servings: 6 - 8 servings
Calories: 451kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 1 pound of your favorite pasta
  • 2 tablespoons of olive oil
  • 1 small red, white, or yellow onion diced
  • 2 small garlic cloves minced
  • 1 (6.5-ounce) jar of marinated artichoke quarters with their juices
  • 1 (15-ounce) can of garbanzo beans drained and rinsed
  • Juice of 1 lemon
  • ½ teaspoon of minced lemon zest
  • ½ teaspoon of salt
  • Cherry tomatoes halved
  • Freshly ground pepper to taste

Instructions

  • In a large pot over medium-high heat, boil water and cook the pasta according to the directions on the package. Remove from the heat and drain.
  • While the pasta cools, begin on the veggies. In a large pan over medium-high heat, heat the olive oil and saute the onion and garlic for 3 minutes or until the onion becomes tender and translucent.
    process shot showing onions cooking in pan
  • Add the artichokes and their juices, garbanzo beans, lemon juice, lemon zest, and salt and simmer over medium heat for 5 minutes.
    process shot of veggies cooking in pan
  • Add the drained pasta and mix well.
    process shot of adding pasta to pan
  • Garnish with the cherry tomatoes and sprinkle with pepper.
    process shot of adding pepper and salt to pot
  • Serve warm if you’re rushed, or serve chilled if you have 30 minutes to spare.
    completed Summer Pasta Salad on a plate

Notes

    • Cook the pasta in advance: To give it time to cool properly.
    • Cook the pasta al dente: Try 1-2 minutes less than the packaging recommends. It won’t become soggy in the dressing, but isn’t uncomfortably chewy, either.
    • Speed up prep: Use tools like a mandoline/food chopper to prep with minimal time/effort.
    • Play with add-ins: This summer veggie pasta salad is super versatile and adaptable to what you have in your pantry/ crisper drawers, so have fun experimenting with a combination of flavors, textures, and colors.

Nutrition

Calories: 451kcal | Carbohydrates: 79g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 317mg | Potassium: 396mg | Fiber: 9g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg
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