Marinated Artichoke Hearts Pasta Salad
Marinated Artichoke Hearts Pasta Salad is a quick and delicious recipe you can make in under 30 minutes. It's perfect as a side dish, a main meal, or to bring to potlucks. And this recipe is naturally vegan and can be made gluten-free.
Servings 6
Calories 255kcal
Ingredients
- 8 ounces penne pasta (or your favorite short pasta) gluten-free, if necessary
- 1 cup frozen peas defrosted
- 1 cup white mushrooms quartered
- 1 cup cherry tomatoes quartered
- 1 cup black olives
- 12 ounces marinated artichoke hearts (1 jar) liquid reserved
Instructions
- Cook the pasta according to the package directions. Drain and rinse the cooked pasta with cold water until cool.
- Place the cooked pasta in a large bowl. Add in the peas, mushrooms, tomatoes, olives, and the marinated artichoke hearts with the liquid from the jar. Toss well to combine.
- Refrigerate until ready to serve.
Video
Notes
This pasta salad is based on a recipe from a Sunset cookbook from over 25 years ago. I don't know which book I saw a similar pasta salad in, but the dish has stuck in my mind all these years.
You can make it in advance and refrigerate it until ready to serve. The leftovers will keep for a few days.
Nutrition
Calories: 255kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2995IU | Vitamin C: 20.5mg | Calcium: 40mg | Iron: 1.5mg