Artichoke and Olive Pasta Salad is a Mediterranean-inspired dish with marinated artichokes, two kinds of olives, and peperoncini peppers tossed in a bright lemon vinaigrette. Serve as a side dish with Baked Falafel or as a light main course with garlic bread and olive oil.
A Pasta Salad for All Seasons
I like this recipe because it works just as well in October as it does in July.
Most pasta salads feel like a summer-only thing, but the bold Mediterranean flavors here make it feel at home on a fall table alongside a plate of roasted vegetables just as easily as it does at a backyard cookout.
Ingredients for Artichoke and Olive Pasta Salad
Here’s what you will need. Exact amounts are listed in the recipe card below.
For the dressing:
- Olive Oil – The base of the vinaigrette. A good quality extra virgin olive oil makes a noticeable difference in a dressing this simple.
- Rice Wine Vinegar – A mild and slightly sweet vinegar to balance the lemon juice without sharpness. Red wine vinegar is the closest substitute and gives the dressing a slightly bolder, more acidic character. White wine vinegar also works well. Apple cider vinegar can be used but has a more pronounced flavor and is not recommended for this recipe.
- Lemon Juice – For best flavor, squeeze it fresh. Bottled lemon juice has a flat, slightly bitter quality that comes through in a vinaigrette.
- Garlic – Fresh is best. Jarred garlic will work in a pinch, but the flavor will be slightly milder.
- Seasonings – Kosher salt, onion powder, dried oregano, dried basil, and red pepper flake make up the herb blend that gives the dressing its Mediterranean character. Adjust the red pepper flakes to your heat preference.
For the salad:
- Farfalle – Bow tie pasta holds the vinaigrette well. Rotini or penne can be substituted. Any shape with ridges or curves that catches the dressing works.
- Marinated Artichokes – Drain them before chopping, but do not rinse. The marinade clinging to the artichokes adds flavor to the salad.
- Black Olives – Mild and briny, black olives add texture and balance the bolder flavor of the Castelvetrano olives.
- Castelvetrano Olives – A Sicilian olive with a bright green color, a buttery texture, and a sweet, almost fruity flavor that is completely unlike a standard briny olive. Regular green olives will not get the same flavor. Castelvetrano are worth seeking out for this recipe! They are widely available in the jarred olive section and are the star of this salad.
- Peperoncini Peppers – Small, pickled Italian peppers with a tangy, mildly spicy flavor. They add a brightness that cuts through the richness of the vinaigrette.
- Garbanzo Beans – The protein-rich element that makes this salad substantial enough to serve as a main dish.
- Red Onion – Sharp and colorful. If raw red onion is too strong for your taste, soak it in cold water for 10 minutes before adding it.
- Parmesan – Go with freshly grated for the best flavor.
- Fresh Parsley – A bright finish that lightens the richness of the vinaigrette.
Make it Vegan: Omit the Parmesan or substitute with a plant-based alternative.
How to Make Artichoke and Olive Pasta Salad
Prep: 15 min | Cook: 10 min | Total: 25 min | Servings: 8
Cuisine: Mediterranean, Italian-Inspired
STEP ONE: Make the dressing. In a small bowl, whisk together the olive oil, rice wine vinegar, lemon juice, garlic, salt, onion powder, oregano, basil, and red pepper flakes. Adjust seasoning to taste and set aside.
STEP TWO: Cook the pasta. Cook the farfalle according to package directions. Drain in a colander, rinse with cold water to stop the cooking process and cool the pasta completely, then drain a second time to remove excess water.
STEP THREE: Combine. Transfer the cooked pasta to a large bowl. Add the artichokes, black olives, Castelvetrano olives, peperoncini, garbanzo beans, and red onion. Add half the dressing and toss gently to coat.
STEP FOUR: Finish and serve. Sprinkle with Parmesan and parsley, add the remaining dressing, and toss to combine. Serve at room temperature or refrigerate until ready to serve.
Frequently Asked Questions
Yes. Make it up to a day ahead and toss with a little extra dressing before serving if needed.
Yes. The garbanzo beans already provide a solid base, but you can add baked tofu or white beans for a more substantial dish
Yes. Substitute your favorite gluten-free pasta in the same amount. Cook according to package directions and rinse well with cold water before adding to the salad.
Adding the dressing in two stages is the key. Half goes in when you first toss the salad, and the other half goes in just before serving. This keeps the pasta from soaking up all the dressing before it reaches the table.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Toss with a drizzle of olive oil or a splash of lemon juice before serving to refresh the texture and flavors.
More Pasta Salad Recipes
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Artichoke and Olive Pasta Salad Recipe
Ingredients
- 3/4 cup olive oil
- 1/4 cup rice wine vinegar
- 1/4 cup cup lemon juice
- 1 teaspoon garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 16 ounces farfalle pasta by weight
- 1 12-ounce jar marinated artichokes, drained and roughly chopped
- 1 15-ounce can black olives, sliced
- 2 cups Castelvetrano olives sliced
- 1 cup peperoncini peppers thinly sliced
- 1 can 15 oz garbanzo beans, rinsed and drained
- 1 cup red onion thinly sliced
- 1 cup Parmesan cheese grated
- ½ cup parsley chopped
Instructions
- In a small bowl, whisk together the olive oil, rice wine vinegar, lemon juice, garlic, salt, onion powder, oregano, basil, and red pepper flakes. Adjust seasoning to taste and set aside.
- Cook the farfalle according to package directions. Drain in a colander, rinse with cold water to stop the cooking process and cool the pasta completely, then drain a second time to remove excess water.
- Transfer the cooked pasta to a large bowl. Add the artichokes, black olives, Castelvetrano olives, peperoncini, garbanzo beans, and red onion. Add half the dressing and toss gently to coat.
- Sprinkle with Parmesan and parsley, add the remaining dressing, and toss to combine. Serve at room temperature or refrigerate until ready to serve.
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