Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto
This pasta salad with sun-dried tomatoes, artichokes and pesto is a summer staple! I love to serve it as a side at a barbecue or pop it on a buffet table. It’s also lovely to take along to a picnic.
If you’re looking for more summer salad ideas, be sure to try my Potato and Green Bean Salad, Quinoa Salad with Mint and Lime, Roasted Potatoes and Whipped Feta, or Lentil, Mint and Feta Salad.
Notes on Ingredients
The full list of ingredients and quantities can be found in the recipe card below.
Salad Ingredients
- Penne pasta: The short, stumpy pasta clings to all the flavors, and the pesto gets trapped in its ribs. You can use other short pasta like fusilli or farfalle.
- Green olives: I like their milder taste compared to black olives.
- Dried tomatoes: They add intense flavor and go well with olives and artichokes.
- Canned artichokes: They add an almost meaty texture to the salad, reminiscent of Mediterranean flavors.
- Mozzarella balls: Use small balls, or dice the mozzarella if you’re using a larger version.
- Cherry tomatoes: Choose ripe, red or coloured tomatoes for an explosion of flavour.
- Pine nuts: Add a hint of hazelnut and a creamy texture.
Arugula Pesto
As a sauce for this pesto pasta salad, I chose an arugula pesto, a little less expensive than a classic pesto because I replace the pine nuts with almonds and some of the basil with arugula.
- Arugula and fresh basil: I love this combination in pesto – the sweet basil balances the light bitterness of the arugula.
- Almonds: To replace pine nuts.
- Parmesan: A classic in pesto, it adds umami depth and seasoning.
- Lemon: For a touch of acidity.
- Olive oil: For texture.
- Garlic: A classic in pesto.
How to Prepare this Pasta Salad with Sun-Dried Tomatoes
Prepare this pasta salad by following these simple steps:
- Cook pasta: Cook pasta until al dente. Drain, rinse in cold water to stop cooking, and set aside.
- Prepare the pesto: Blend the arugula, basil, almonds, Parmesan, garlic, lemon juice and olive oil to a coarse consistency. Add salt to taste.
- Prepare the salad: Chop the sun-dried tomatoes, artichokes and cherry tomatoes. Mix them in a large bowl with the cooked pasta, olives, mozzarella, arugula and pine nuts.
- Add the pesto: Pour the pesto over the pasta salad and toss gently to coat all the ingredients. Garnish with a few basil leaves.
- Serving: Chill for 30 minutes before serving. Serve at room temperature.
My Tips for Better Tesults
Honestly, it’s so easy to make – here are my tips for getting the very best version of my recipe:
- Choose short, sturdy pasta: Pastas like penne, fusilli or farfalle hold sauces and ingredients better.
- Cook al dente: Pasta must be al dente to avoid going mushy when tossed with salad.
- The right amount of pesto: Add the pesto a little at a time, so as not to drown the pasta. You can always add more just before serving.
- Chill the salad: Leave the salad to rest in a cool place to allow the flavours to blend well.
Variants and substitutions
- Pesto swaps: Try this recipe with other pestos like my pistachio pesto, tarragon pesto or almond pesto.
- Added protein: Mix in cooked prawns, chicken, or roasted chickpeas.
- Cheese: Use feta cheese, halloumi, or goat’s cheese instead of fresh mozzarella. They will give a different taste, but the result will still be delicious.
- Artichoke substitute: Honestly, grilled asparagus, zucchini or aubergine (eggplant) are wonderful in this salad, too.
- Serve hot: And yes, all the ingredients are suitable for cooking. Place the leftovers in the microwave for a couple of minutes, the mozzarella balls will melt and give an incredible texture!
Frequently Asked Questions
This Pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days.
No, I don’t recommend freezing this pasta salad because ingredients like arugula or mozzarella balls won’t stand up well to freezing.
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Recipe card
Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto
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Ingredients
Salad:
- 300 g raw penne-type pasta
- 150 g green olives
- 200 g sun-dried tomatoes
- 200 g canned artichokes
- 200 g mozzarella balls
- 250 g cherry tomatoes
- 2 handfuls arugula
- 30 g pine nuts
- A few basil leaves
Arugula pesto :
- 30 g fresh arugula
- 20 g fresh basil
- 30 g almonds
- 23 g Parmesan cheese
- 1 clove garlic
- 60 ml extra-virgin olive oil
- 1 ½ tablespoons lemon juice
- Pinch of fleur de sel sea salt
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- In a blender, add arugula, basil, almonds, Parmesan, garlic, lemon juice and olive oil. Blend to a coarse consistency.
- Taste and adjust with a little salt if necessary.
- Cut sundried tomatoes into small pieces and artichokes into chunks. Cut cherry tomatoes in half.
- In a large salad bowl, combine the cooled pasta, olives, sun-dried tomatoes, artichokes, cherry tomatoes and mozzarella balls.
- Add two handfuls of arugula and the pine nuts.
- Pour the arugula pesto over the pasta salad. Toss gently to coat all pesto ingredients. Finish with a few basil leaves for decoration.
