Best Quick Artichoke Pasta Salad Recipes

AVOCADO & ARTICHOKE PASTA SALAD

Avocado & Artichoke Pasta Salad image

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked gemelli or spiral pasta
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
2 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/4 cup grated Romano cheese
DRESSING:
1/4 cup canola oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 188 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

ARTICHOKE PASTA SALAD

Artichoke Pasta Salad image

This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing. Cook time is for chilling.

Provided by keen5

Categories Lunch/Snacks

Time 4h20m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1 cup salad macaroni or 1 cup other medium-size pasta
1 (6 1/2 ounce) jar marinated artichoke hearts
1/2 cup mushroom, quartered
1 cup cherry tomatoes, halved
1 cup pitted black olives
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 tablespoon dried oregano
2 cloves garlic, minced
salt and pepper

Steps:

Bring a large pot of salted water to boil; add pasta and boil until al dente.
Drain well and rinse with cold water.
In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
Refrigerate for at least 4 hours.
Before serving, season the pasta dish with salt and pepper to taste.

ARTICHOKE PASTA SALAD

Artichoke Pasta Salad image

Provided by Alton Brown

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 cups cooked bow tie pasta, cooled
2 tablespoons red wine vinegar
3 tablespoons Herb Oil, recipe follows
1 cup grape tomatoes, split
2 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1 cup roughly chopped roasted chicken
1 cup roughly chopped marinated artichokes
Salt
Freshly ground black pepper
1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Steps:

In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

QUICK ARTICHOKE SALAD

Quick Artichoke Salad image

Provided by Sunny Anderson

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 (14-ounce) cans quartered artichoke hearts, drained
1/2 pound bowtie pasta, cooked and drained
1/2 cup, pitted and sliced black olives
4 sun-dried tomatoes, julienned
1 small red onion, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper