If you’re looking for an easy pasta salad that’s perfect for summer, this artichoke pasta salad is a great choice. I’ve been making versions of it for years, and what I love most is how the artichoke marinade does double duty as the dressing. It’s my favorite shortcut when I want something quick and full of flavor.
I usually make this salad with tomatoes, olives, mushrooms, and peas, but it’s super flexible. You can use whatever veggies you love or whatever you already have in your fridge.
Just grab a short pasta like penne or corkscrew noodles, a jar of marinated artichoke hearts (liquid included), and your favorite fresh vegetables, and you’re ready to make this easy vegan summer recipe.
It’s perfect for a light lunch, a simple side dish, or a crowd-pleaser at potlucks and barbecues. Try it with sandwiches, grilled dishes, or a lineup of other colorful lettuce-free salads.
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Just made this pasta salad, and the marinate from the artichokes is just right. I added red onion and mozzarella balls, sliced, topped it off with shredded parm cheese!! What a great salad, it's a meal in it's self!!
- Jeanette
Ingredients
- Short pasta (I like gluten-free penne, but rotini or fusilli work great too.)
- Frozen peas
- Button mushrooms
- Cherry or grape tomatoes
- Black olives
- Jarred marinated artichoke hearts with the liquid (Make sure you get the marinated kind, not the ones packed in water.)
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Cook the pasta according to the package directions. Drain and rinse with cold water to cool the noodles.
- Transfer the cooled pasta to a large bowl. Add the peas, mushrooms, tomatoes, olives, marinated artichoke hearts, and the liquid from the jar.
- Toss everything together until well combined. Taste and season with salt and pepper if needed.
- Refrigerate the salad until you’re ready to serve.
Serving suggestions
This artichoke pasta salad is a lighter, mayo-free twist on classic pasta salads. It goes with just about everything:
- Pair it with chickpea burgers and Mediterranean grilled veggie kabobs for a summer feast.
- Turn it into a complete meal by adding your favorite beans or vegan cheese.
- Serve it alongside other fresh salads like broccoli cranberry salad, tomato cucumber and vegan feta salad, or blueberry watermelon salad.
Bring it to your next potluck or BBQ, and don’t be surprised if it disappears fast!
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Simple Veggie Artichoke Pasta Salad (No Mayo!)
Ingredients
- 8 ounces penne pasta, (or other short pasta such as rotini or fusilli) gluten-free, if necessary
- 1 cup frozen peas, defrosted
- 1 cup white mushrooms, quartered
- 1 cup cherry tomatoes, quartered
- 1 cup black olives
- 1-12 ounce jar marinated artichoke hearts*, with the liquid (do not drain)
- salt and pepper, to taste
Instructions
- Cook the pasta according to the package directions. Drain and rinse the cooked pasta with cold water until cool.8 ounces penne pasta
- Place the cooked pasta in a large bowl. Add in the peas, mushrooms, tomatoes, olives, and the marinated artichoke hearts along with the liquid from the jar. Toss well to combine. Taste and add salt and pepper, if desired.1 cup frozen peas, 1 cup white mushrooms, 1 cup cherry tomatoes, 1 cup black olives, 1-12 ounce jar marinated artichoke hearts*, salt and pepper
- Refrigerate in an airtight container until ready to serve.
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Notes
Nutrition
Nutritional information is an estimation only.
jeanette l brownlie says
Just made this pasta salad, and the marinate from the artichokes is just right. I added red onion and mozzarella balls, sliced, topped it off with shredded parm cheese!! What a great salad, it's a meal in it's self!!
Amy says
Yay! I'm glad you enjoyed it, Jeanette!
Karen Rozell says
What do you do with liquid from artichokes?
Amy says
The liquid from the marinated artichoke hearts is the dressing for the pasta salad.