Looking for a fresh, colorful, and satisfying dish that’s perfect for any occasion? This Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto combines tender pasta with tangy sun-dried tomatoes, marinated artichokes, creamy mozzarella, juicy cherry tomatoes, and a vibrant homemade arugula pesto. It’s an easy Mediterranean-inspired recipe that’s ideal for picnics, potlucks, meal prep, or a light lunch.
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Fresh, colorful, and packed with Mediterranean flavors.
- Homemade arugula pesto adds a bright, peppery finish.
- Perfect for meal prep and entertaining.
- Delicious served cold or at room temperature.
- Easy to customize with your favorite vegetables.
- Great as a side dish or a light main course.
Ingredients
Pasta Salad
- 300 g penne pasta
- 150 g green olives
- 200 g sun-dried tomatoes
- 200 g canned artichokes, drained
- 200 g mozzarella balls
- 250 g cherry tomatoes, halved
- 2 handfuls fresh arugula
- 30 g pine nuts
- Fresh basil leaves, for garnish
Arugula Pesto
- 30 g fresh arugula
- 20 g fresh basil
- 30 g almonds
- 23 g Parmesan cheese, grated
- 1 garlic clove
- 60 ml extra-virgin olive oil
- 1½ tablespoons lemon juice
- Pinch of fleur de sel or sea salt
Instructions
- Cook the penne pasta according to the package directions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the pesto by adding the arugula, basil, almonds, Parmesan cheese, garlic, lemon juice, olive oil, and sea salt to a food processor or blender.
- Blend until the mixture reaches a slightly coarse consistency.
- Taste and adjust the seasoning if needed.
- Slice the sun-dried tomatoes into bite-sized pieces and cut the artichokes into chunks.
- Halve the cherry tomatoes.
- In a large serving bowl, combine the cooled pasta, olives, sun-dried tomatoes, artichokes, cherry tomatoes, mozzarella balls, fresh arugula, and pine nuts.
- Pour the homemade arugula pesto over the salad.
- Toss gently until everything is evenly coated.
- Garnish the Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto with fresh basil leaves and serve immediately or chill before serving.
Tips & Tricks
- Cook the pasta just until al dente to prevent a mushy salad.
- Reserve a tablespoon of pasta water to loosen the pesto if needed.
- Toast the pine nuts for extra flavor.
- Refrigerate the salad for 30 minutes before serving to let the flavors develop.
- Add grilled chicken or shrimp for extra protein.
- Fresh mozzarella pearls are ideal because they mix evenly throughout the salad.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Kalamata olives can replace green olives.
- Walnuts or cashews make great substitutes for almonds.
- Baby spinach can be used instead of arugula.
- The salad tastes even better after chilling for a few hours.
Nutrition (Approximate Per Serving)
- Calories: 465
- Protein: 14 g
- Carbohydrates: 39 g
- Fat: 29 g
- Saturated Fat: 7 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 620 mg
FAQ
Can I make this pasta salad ahead of time?
Yes. It can be prepared up to one day in advance and stored in the refrigerator.
Which pasta works best?
Penne, fusilli, rotini, and farfalle all hold the pesto well.
Can I use store-bought pesto?
Yes, although homemade arugula pesto provides the freshest flavor.
How long does pasta salad last?
Stored in an airtight container, it stays fresh for up to 4 days.
Can I add protein?
Absolutely. Grilled chicken, shrimp, chickpeas, or white beans are excellent additions.
Storage
Store leftovers in an airtight container.
- Refrigerator: Up to 4 days.
- Freezer: Not recommended, as the vegetables and mozzarella lose their texture.
- Serving Tip: If the salad becomes dry after chilling, stir in a drizzle of olive oil before serving.
Similar Recipes
Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto
Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto is a colorful Mediterranean-inspired dish featuring penne, mozzarella, olives, and homemade arugula pesto. Perfect for meal prep, picnics, and summer gatherings.
Ingredients
Pasta Salad
- 300 g penne pasta
- 150 g green olives
- 200 g sun-dried tomatoes
- 200 g canned artichokes drained
- 200 g mozzarella balls
- 250 g cherry tomatoes halved
- 2 handfuls fresh arugula
- 30 g pine nuts
- Fresh basil leaves for garnish
Arugula Pesto
- 30 g fresh arugula
- 20 g fresh basil
- 30 g almonds
- 23 g Parmesan cheese grated
- 1 garlic clove
- 60 ml extra-virgin olive oil
- 1½ tablespoons lemon juice
- Pinch of fleur de sel or sea salt
Instructions
- Cook the penne pasta according to the package directions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the pesto by adding the arugula, basil, almonds, Parmesan cheese, garlic, lemon juice, olive oil, and sea salt to a food processor or blender.
- Blend until the mixture reaches a slightly coarse consistency.
- Taste and adjust the seasoning if needed.
- Slice the sun-dried tomatoes into bite-sized pieces and cut the artichokes into chunks.
- Halve the cherry tomatoes.
- In a large serving bowl, combine the cooled pasta, olives, sun-dried tomatoes, artichokes, cherry tomatoes, mozzarella balls, fresh arugula, and pine nuts.
- Pour the homemade arugula pesto over the salad.
- Toss gently until everything is evenly coated.
- Garnish the Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto with fresh basil leaves and serve immediately or chill before serving
Notes
- Kalamata olives can replace green olives.
- Walnuts or cashews make great substitutes for almonds.
- Baby spinach can be used instead of arugula.
- The salad tastes even better after chilling for a few hours.
Conclusion
This Pasta Salad with Sun-Dried Tomatoes, Artichokes and Pesto is a fresh, vibrant dish that’s perfect for everything from summer gatherings to weekday lunches. Loaded with Mediterranean ingredients and tossed in a homemade arugula pesto, it’s a simple recipe that’s full of flavor, texture, and color.