Simple Veggie Artichoke Pasta Salad (No Mayo!)
Fresh, zesty, and so simple! This vegan artichoke pasta salad is the summer side dish you’ll want to make on repeat. 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.
Servings: 6
Calories: 263kcal
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.
Notes
*Make sure to choose marinated artichoke hearts, not the ones packed in water.
Pasta salad can be made in advance and refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 263kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 573mg | Potassium: 258mg | Fiber: 5g | Sugar: 4g | Vitamin A: 962IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg
