Pasta Salad with Sun-Dried Tomatoes & Artichokes

Pasta Salad with Sun-Dried Tomatoes & Artichokes is a bright, flavorful dish that balances tangy, savory, and fresh notes to create a versatile crowd-pleaser.
Whether you're packing a picnic, bringing a side to a potluck, or looking for an easy weekday dinner, this salad holds up well and improves with a short rest in the fridge.
The core of the dish is simple: tender pasta, chewy sun-dried tomatoes, tender marinated artichoke hearts, bright herbs, and a lemony olive oil dressing that ties everything together.
What makes it especially appealing is its flexibility: swap cheeses, change pasta shapes, or add protein for a one-bowl meal.
This article will walk you through the ingredients, step-by-step cooking, assembly tips, serving ideas, storage, and FAQs so you can make this salad confidently every time.
Key benefits:

• Quick to prepare — pasta cooks in about 10 minutes.
• Make-ahead friendly — flavors meld and intensify after chilling.
• Customizable — vegetarian as-is; add chicken or tuna for more protein.

By the end of this guide you'll understand ingredient choices, timing for best texture, and how to balance acidity and fat so each bite is bright and satisfying.

Understanding why sun-dried tomatoes and artichokes pair so well in a pasta salad helps you adjust the recipe to taste.
Sun-dried tomatoes bring concentrated umami and a chewy texture that contrasts beautifully with tender pasta. Their preserved-sweet-tangy profile introduces depth without overwhelming fresh ingredients.
Artichoke hearts (typically marinated) add a subtle briny-acidic note and a soft, slightly fibrous texture that complements both vegetables and proteins. The acidity from the marinade cuts through the richness of olive oil and any added cheese.
Together, these ingredients create a multi-dimensional bite:

• Chewy: sun-dried tomatoes
• Tender: pasta and artichokes
• Crisp and fresh: raw herbs, red onion, or cucumber if used

Using a bright, citrus-forward dressing (like lemon and olive oil) preserves freshness and prevents the salad from feeling heavy. Adding a tangy cheese such as feta provides creaminess and salinity that tie the components together. This section will help you balance elements: if your sun-dried tomatoes are very oily, rinse or blot them; if artichokes are very tart, reduce lemon in the dressing. Small tweaks make a big difference.

Gather these ingredients to make a balanced pasta salad.
This list includes suggested quantities for 4–6 servings and notes on substitutions so you can adapt to what you have on hand.

• Pasta (12–16 oz): radiatori, rotini, farfalle, or penne work well because they hold dressing and mix-ins.
• Sun-dried tomatoes (1 cup): packed in oil or dry-packed rehydrated; chopped.
• Marinated artichoke hearts (1 cup): drained and quartered.
• Fresh herbs (1/2 cup): basil and parsley add brightness.
• Feta or goat cheese (3/4 cup): optional, for creaminess and salt.
• Red onion or scallions (1/4 cup): thinly sliced for bite.
• Lemon, olive oil, and garlic: for the dressing — use high-quality extra virgin olive oil.
• Salt and pepper to taste: adjust after mixing.

Substitutions and tips:

• Protein: add grilled chicken, canned tuna, or chickpeas.
• Cheese swaps: omit dairy for vegan; use vegan feta or avocado for creaminess.
• Pasta shape: choose something with nooks to trap dressing and mix-ins.

With ingredients chosen and prepped, you’ll be ready to cook pasta and gently combine flavors for the best texture and taste.

A smooth workflow ensures the pasta retains the right texture and the salad layers flavors properly.
Plan roughly 30–40 minutes from start to finish if you include a brief chill time; active hands-on time is about 20 minutes.
Step-by-step timing:

• 0–10 minutes: Bring a large pot of salted water to a rolling boil while prepping mix-ins — chop sun-dried tomatoes, drain artichokes, crumble cheese, and slice onion.
• 10–20 minutes: Cook pasta to al dente according to package directions, usually 8–12 minutes. Reserve a small cup of pasta water before draining.
• 20–25 minutes: While pasta cooks, whisk the lemon-olive oil dressing and briefly sauté or warm artichokes if you prefer a warm component.
• 25–35 minutes: Toss pasta with dressing and mix-ins, adjust seasoning, then chill or serve at room temperature.

Key tips:

• Salt the pasta water liberally — it’s your primary chance to season the pasta itself.
• Don’t overcook the pasta; al dente texture stands up to dressing and other ingredients.
• Reserve pasta water to loosen the dressing if the salad feels dry; a tablespoon at a time is enough.

Following a clear timeline keeps the salad bright and prevents soggy textures.

Cooking pasta and handling artichoke hearts properly makes or breaks the salad’s texture.
Pasta: Use a large pot with at least 4–6 quarts of water for 12–16 ounces of pasta to prevent sticking and ensure even cooking. Bring the water to a rapid boil, then add 1–2 tablespoons of coarse salt. Add pasta and stir occasionally. Taste a minute or two before the package time to reach al dente — slightly firm to the bite so it doesn’t turn mushy in the salad.
Draining and cooling: Drain the pasta in a colander and immediately rinse under cool water if you plan to serve the salad cold. Rinsing stops the cooking process and removes excess starch that can make the salad gummy. If serving warm, toss hot pasta directly with dressing to absorb flavors.
Artichoke hearts: If using marinated artichokes from a jar, drain them well and pat dry to avoid diluting the dressing. For a deeper flavor, briefly sauté drained artichokes in a skillet with a touch of olive oil and a smashed garlic clove until edges caramelize lightly — 2–4 minutes. This step enhances sweetness and adds a roasted note that pairs beautifully with sun-dried tomatoes.
Combine pasta and artichokes gently to maintain texture, and adjust seasoning before adding fresh herbs or cheese.

Assembling the salad is where balance becomes crucial — aim for even distribution so every forkful includes pasta, sun-dried tomatoes, artichoke, and herbs.
Dressing basics: Whisk together the following in a bowl:

• 3 tablespoons fresh lemon juice
• 1/3 to 1/2 cup extra virgin olive oil
• 1 small clove garlic, minced
• 1/2 teaspoon Dijon mustard (optional)
• Salt and freshly ground black pepper to taste

To assemble:

1. Place warm or cooled pasta in a large bowl.
2. Pour most of the dressing over pasta and toss to coat; add reserved pasta water if needed to loosen.
3. Add sun-dried tomatoes, artichoke hearts, sliced red onion, and most of the herbs; toss gently.
4. Fold in crumbled feta and taste, adding more dressing, salt, or lemon as needed.

Finishing touches: garnish with extra herbs and a drizzle of olive oil. If chilling, let the salad rest for at least 30 minutes so flavors meld — but serve within 24–48 hours for best texture. This approach ensures bright flavor, balanced acidity, and cohesive mouthfeel.

This pasta salad is a flexible template you can adapt to seasons, dietary needs, and available proteins.
Protein additions:

• Grilled chicken strips for a heartier main course.
• Canned tuna or flaked salmon for a Mediterranean twist.
• Chickpeas or white beans for a vegetarian protein boost.

Vegetable swaps and add-ins: roasted red peppers, cherry tomatoes, cucumber, or olives each change the flavor profile. Add thinly sliced fennel for an aromatic crunch.
Cheese and dairy: feta is classic, but shaved Parmesan, ricotta salata, or a mild burrata (served on top) can elevate richness. For a dairy-free option, omit cheese and add toasted pine nuts or crushed almonds for texture.
Serving ideas:

• As a side: pair with grilled fish or kebabs for a light summer meal.
• As a main: add protein and serve over a bed of greens.
• Picnic-friendly: keep dressing separate until serving to prevent sogginess during transport.

Presentation tip: serve in a wide, shallow bowl so colors and textures are visible; garnish with whole basil leaves and a lemon wedge for brightness.

Knowing how to store and troubleshoot common issues keeps this salad tasting its best.
Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Note that pasta will continue to absorb dressing and soften over time; for best texture, consume within 24–48 hours.
Make-ahead strategies:

• Option 1 — Fully assemble up to 24 hours ahead for deep flavor integration.
• Option 2 — Prepare components (cook pasta, chop mix-ins, make dressing) and refrigerate separately; combine 30 minutes before serving.

Troubleshooting common issues:

• Soggy pasta: Avoid overcooking and limit dressing until just before serving; rinse pasta if making a cold salad.
• Too tart: If the lemon or marinated artichokes dominate, balance with a pinch of sugar or extra olive oil and a small knob of ricotta or cream cheese if desired.
• Too dry: Stir in reserved pasta water or add an extra tablespoon of olive oil and lemon.

Reheating note: if you prefer a warm salad, gently toss cold salad in a skillet over low heat just to warm through, or microwave briefly — add a splash of water or oil to prevent dryness.

Can I use jarred sun-dried tomatoes packed in oil or dry-packed ones?
Both work well: oil-packed tomatoes add extra richness and flavor; drain and blot excess oil before using so the dressing doesn't become greasy. Dry-packed tomatoes should be rehydrated in hot water for 10–15 minutes, then drained and patted dry.
Do I need to rinse pasta for a cold salad?
Rinsing stops the cooking process and removes starches that can make the salad gummy. It’s recommended when serving the salad cold. For warm-serving variations, skip rinsing and toss hot pasta directly with dressing.
How do I keep the salad from getting soggy?
Cook pasta al dente, avoid over-dressing, and if transporting, keep dressing separate until serving. Pat marinated ingredients dry and add them just before serving if possible.
Can I make this vegan?
Yes — omit cheese and add toasted nuts or creamy avocado for texture, and ensure any marinated artichokes or sun-dried tomatoes don't contain animal-derived additives.
How long does it keep?
Store in the fridge for 3–4 days; expect some softening over time. Consume within 48 hours for best texture.
Any final tips?
Taste and adjust: always add salt, acid, or oil incrementally and taste before serving so the salad is balanced and lively.