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Fresh Italian Sun-Dried Tomato Pasta Salad

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A light, vibrant Italian pasta salad bursting with the tangy flavor of sun-dried tomatoes, briny olives, and tender artichokes, perfect for summer lunches and gatherings.

Ingredients

Scale
  • 8 oz fusilli or penne pasta
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup pitted Kalamata olives, halved
  • 1 cup marinated artichoke hearts, quartered
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz fusilli or penne pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Let it drain well.
  2. In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, and 1/2 teaspoon dried oregano. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Season with salt and pepper to taste.
  3. While pasta cooks, roughly chop 1 cup sun-dried tomatoes, 1 cup Kalamata olives, 1 cup marinated artichoke hearts, and 1/2 cup fresh basil leaves. If using, finely chop 1/4 cup red onion.
  4. In a large mixing bowl, combine the cooled pasta, chopped sun-dried tomatoes, olives, artichokes, basil, and onion. Pour the dressing over the salad and toss gently but thoroughly, coating every piece. Add 1/2 cup crumbled feta cheese and fold it in carefully.
  5. Let the salad sit for at least 15 minutes at room temperature to allow flavors to meld. Before serving, taste and adjust salt, pepper, or lemon juice if needed. Serve fresh or refrigerate for up to 2 days.

Notes

Cook pasta just shy of al dente to absorb dressing better. Rinse pasta after cooking to prevent gumminess. Whisk or shake dressing vigorously for a creamy emulsion. Add feta just before serving if preparing ahead to keep salad fresh. Adjust seasoning after tossing salad.

Nutrition

Keywords: pasta salad, sun-dried tomato, Italian salad, summer recipe, Mediterranean, olives, artichokes, easy pasta salad

Find it online: https://sweetstirring.com/fresh-italian-sun-dried-tomato-pasta-salad-recipe-easy-perfect-for-summer/