Italian Artichoke Pasta Salad

I’ve been making this artichoke pasta salad on repeat all summer, and I’m honestly obsessed with how the tangy marinated artichoke hearts pair with those salty kalamata olives. It’s become my go-to dish for potlucks and picnic dinners because it’s hearty enough to serve as a main course but still feels light and fresh. Trust me, once you try this combination, you’ll be adding it to your regular rotation too!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 55-65 g
• Fat: 105-120 g
• Carbohydrates: 165-180 g

Ingredients

For the dressing:

• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, freshly pressed
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup red onion, finely diced
• 1 tsp nutritional yeast

For the salad:

• 8 oz bowtie pasta
• 14 oz marinated artichoke hearts, drained and chopped
• 3 cups fresh baby spinach
• 1 can (15 oz) navy beans, rinsed and drained
• 1/3 cup fresh parsley, chopped
• 1/3 cup toasted pine nuts
• 8 oz mozzarella pearls or cubes
• 1/3 cup freshly grated parmesan cheese
• 1/2 cup sliced kalamata olives

Step 1: Build the Vinaigrette Base

• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, freshly pressed
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup red onion, finely diced
• 1 tsp nutritional yeast

In a medium bowl, whisk together the olive oil, red wine vinegar, freshly pressed garlic, dried basil, dried oregano, dried thyme, red pepper flakes, sea salt, and black pepper.

Stir in the finely diced red onion and nutritional yeast, which adds a subtle savory depth to the dressing.

Let this sit while you prepare the other components so the flavors can meld together.

I like to make the dressing first because it allows the aromatics and seasonings time to bloom, creating a more flavorful base for the salad.

Step 2: Cook and Cool the Pasta

• 8 oz bowtie pasta

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente—tender but still with a slight bite.

Drain the pasta in a colander, then rinse it thoroughly with cold water to stop the cooking process and prevent it from becoming mushy.

Spread the cooled pasta on a clean kitchen towel or paper towels to remove excess moisture, which prevents the salad from becoming watery.

Step 3: Prepare the Vegetables and Proteins

• 14 oz marinated artichoke hearts, drained and chopped
• 1/3 cup fresh parsley, chopped
• 1 can navy beans, rinsed and drained
• 3 cups fresh baby spinach
• 1/3 cup toasted pine nuts
• 8 oz mozzarella pearls or cubes
• 1/3 cup freshly grated parmesan cheese
• 1/2 cup sliced kalamata olives

While the pasta cooks, drain and coarsely chop the marinated artichoke hearts, and roughly chop the fresh parsley.

Rinse and drain the navy beans, and have the fresh baby spinach, toasted pine nuts, mozzarella pearls, grated parmesan cheese, and sliced kalamata olives ready to go.

This mise en place approach means all your components are prepped and ready to combine quickly without any delays.

Step 4: Assemble the Salad

• cooled pasta from Step 2
• 14 oz marinated artichoke hearts, drained and chopped
• 3 cups fresh baby spinach
• 1 can navy beans, rinsed and drained
• 1/3 cup fresh parsley, chopped
• 1/3 cup toasted pine nuts
• 8 oz mozzarella pearls or cubes
• 1/3 cup freshly grated parmesan cheese
• 1/2 cup sliced kalamata olives

In a large bowl, combine the cooled pasta from Step 2 with the chopped artichoke hearts, fresh spinach, navy beans, chopped parsley, toasted pine nuts, mozzarella pearls, grated parmesan cheese, and kalamata olives.

Toss everything gently to distribute all components evenly throughout the salad.

I find it's best to add the fresh spinach at this stage rather than wilting it beforehand—it stays vibrant and adds a nice textural contrast to the softer pasta and beans.

Step 5: Dress and Serve

• vinaigrette from Step 1
• salad mixture from Step 4

Pour the vinaigrette from Step 1 over the salad mixture and toss well to coat everything evenly.

The dressing will have developed deeper flavors during the cooking time, so you'll have a more complex and developed taste profile.

Serve immediately for the best texture, or refrigerate for up to 2 hours before serving—the salad actually improves as it sits and the flavors meld together.

Italian Artichoke Pasta Salad

Delicious Italian Artichoke Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 1950

Ingredients Method

Ingredients

  

For the dressing

• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, freshly pressed
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup red onion, finely diced
• 1 tsp nutritional yeast

For the salad

• 8 oz bowtie pasta
• 14 oz marinated artichoke hearts, drained and chopped
• 3 cups fresh baby spinach
• 1 can (15 oz) navy beans, rinsed and drained
• 1/3 cup fresh parsley, chopped
• 1/3 cup toasted pine nuts
• 8 oz mozzarella pearls or cubes
• 1/3 cup freshly grated parmesan cheese
• 1/2 cup sliced kalamata olives

Method

 

1. In a medium bowl, whisk together the olive oil, red wine vinegar, freshly pressed garlic, dried basil, dried oregano, dried thyme, red pepper flakes, sea salt, and black pepper. Stir in the finely diced red onion and nutritional yeast, which adds a subtle savory depth to the dressing. Let this sit while you prepare the other components so the flavors can meld together. I like to make the dressing first because it allows the aromatics and seasonings time to bloom, creating a more flavorful base for the salad.
2. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente—tender but still with a slight bite. Drain the pasta in a colander, then rinse it thoroughly with cold water to stop the cooking process and prevent it from becoming mushy. Spread the cooled pasta on a clean kitchen towel or paper towels to remove excess moisture, which prevents the salad from becoming watery.
3. While the pasta cooks, drain and coarsely chop the marinated artichoke hearts, and roughly chop the fresh parsley. Rinse and drain the navy beans, and have the fresh baby spinach, toasted pine nuts, mozzarella pearls, grated parmesan cheese, and sliced kalamata olives ready to go. This mise en place approach means all your components are prepped and ready to combine quickly without any delays.
4. In a large bowl, combine the cooled pasta from Step 2 with the chopped artichoke hearts, fresh spinach, navy beans, chopped parsley, toasted pine nuts, mozzarella pearls, grated parmesan cheese, and kalamata olives. Toss everything gently to distribute all components evenly throughout the salad. I find it's best to add the fresh spinach at this stage rather than wilting it beforehand—it stays vibrant and adds a nice textural contrast to the softer pasta and beans.
5. Pour the vinaigrette from Step 1 over the salad mixture and toss well to coat everything evenly. The dressing will have developed deeper flavors during the cooking time, so you'll have a more complex and developed taste profile. Serve immediately for the best texture, or refrigerate for up to 2 hours before serving—the salad actually improves as it sits and the flavors meld together.