Artichoke Pasta Salad

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This Artichoke Pasta Salad is simple to toss together, super flavorful, and healthy. The perfect quick fix salad!

Not only is this Artichoke Pasta Salad the perfect accompaniment to grilled meat or fish...it's great on its own as well!

I whip this up whenever I want something quick, delicious, and satisfying. Plus, it’s a total crowd-pleaser. I always end up with empty bowls!

Who can resist such a bright and tasty dish?

This Artichoke Pasta Salad is a vibrant, refreshing dish that brings color and flavor to any table! It also keeps very well in the fridge, making it perfect for leftovers or meal prepping.

WHAT INGREDIENTS DO I NEED?

• 12 oz uncooked bowtie pasta
• 14 oz can artichoke hearts (quartered)
• ½ red onion
• 1 red bell pepper
• 1 teaspoon oregano
• ½ teaspoon minced garlic
• 1 cup preferred Balsamic Vinaigrette Dressing
• dash of salt & pepper

HOW DO I MAKE ARTICHOKE PASTA SALAD?

Start by cooking the pasta according to the box instructions.

While the pasta is cooking, open and drain the canned artichoke hearts. Chop the onion and red bell pepper into small pieces. Set aside for now.

When the pasta is finished boiling, drain and place in a large bowl.

Add the chopped ingredients, along with the artichoke hearts, oregano, minced garlic and Balsamic dressing. Toss well. Add salt & pepper, to taste.

You can serve immediately, or store in your refrigerator for a cold pasta salad.

If you are a big artichoke fan, like me. You have to try these recipes below!

• Greek Quesadillas
• Air Fryer Artichoke Hearts
• Tuscan Stuffed Portobello Mushrooms
• Easy Grilled Artichokes
• Greek Eggs for One

Artichoke Pasta Salad

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Ingredients

• 12 oz uncooked bowtie pasta
• 14 oz can artichoke hearts (quartered)
• ½ red onion
• 1 red bell pepper
• 1 teaspoon oregano
• ½ teaspoon minced garlic
• 1 cup Balsamic Vinaigrette Dressing
• dash of salt & pepper

Instructions

1. Start by cooking the pasta according to the box instructions.
2. While the pasta is cooking, open and drain the canned artichoke hearts. Chop the onion and red bell pepper into small pieces. Set aside for now.
3. When the pasta is finished boiling, drain and place in a large bowl.
4. Add the chopped ingredients, along with the artichoke hearts, oregano, minced garlic and Balsamic dressing. Toss well. Add salt & pepper, to taste.
5. You can serve immediately, or store in your refrigerator for a cold pasta salad.