Artichoke and Olive Pasta Salad Recipe
A bold, briny Mediterranean pasta salad with marinated artichokes, two kinds of olives, peperoncini, garbanzo beans, and Parmesan in a bright lemon and herb vinaigrette.
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Servings: 8
Calories: 630kcal
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.
Nutrition
Calories: 630kcal | Carbohydrates: 52g | Protein: 14g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 9mg | Sodium: 2019mg | Potassium: 280mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1255IU | Vitamin C: 31mg | Calcium: 232mg | Iron: 2mg
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