Artichoke and Olive Pasta Salad
Easy make-ahead pasta salad with artichokes, olives and Dijon dressing. Potluck favorite with tips on storage, swaps, and serving.
When I needed to prepare a salad to accommodate unexpected guests one afternoon, this artichoke and olive pasta salad recipe came about. I made it from some of my favorite things that I always keep at home. It has become one of my most requested potluck items, and a favorite of mine and friends. Simple and very tasty--tastes even better the longer it sits.
Submitted by: William Ellis from Chicago, IL
Yield: 12 servings
- Make ahead for best flavor: the salad improves after a few hours and is great chilled or at room temperature.
- Prevent soggy pasta by cooking al dente, rinsing with cold water, and draining well.
- Store in an airtight container up to 3 to 4 days; do not freeze as texture will suffer.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes. Build the salad, mix in the dressing, and chill for at least 2 hours. Flavor improves after a few hours and is best after 4 to 24 hours. Remove from the fridge about 20 to 30 minutes before serving so it comes to room temperature.
How long will the salad keep in the refrigerator?
Stored in an airtight container, it stays good for about 3 to 4 days. Tomatoes and fresh-cut ingredients soften over time, so give the salad a quick stir and taste before serving.
Can I freeze this pasta salad?
No. Freezing is not recommended. The pasta, tomatoes, and dressing lose texture and become mushy when thawed.
How do I avoid a soggy pasta salad?
Cook the pasta al dente, drain it well, and rinse under cold water to stop cooking. Drain the jarred veggies thoroughly. If you need extra protection, toss the cooled pasta with a tablespoon of olive oil before mixing in the other ingredients.
Can I make this gluten free or vegan?
Yes. Use gluten-free pasta to make it gluten free. For vegan, omit the parmesan or use a vegan cheese, and check that your mustard and other store-bought ingredients are vegan friendly.
How can I turn this into a main dish with protein?
Add 1 to 2 cups of cooked protein for every 2 pounds of pasta. Good options are sliced smoked sausage, grilled chicken, canned tuna, or chickpeas for a vegetarian boost.
My dressing is too tangy or too thick. How do I fix it?
If dressing is too strong, mellow it with more olive oil or a small pinch of sugar or honey. If it is too thin, whisk in a bit more Dijon or grated cheese to help it cling to the pasta and vegetables.
Can I make this pasta salad ahead of time?
Yes. Build the salad, mix in the dressing, and chill for at least 2 hours. Flavor improves after a few hours and is best after 4 to 24 hours. Remove from the fridge about 20 to 30 minutes before serving so it comes to room temperature.
How long will the salad keep in the refrigerator?
Stored in an airtight container, it stays good for about 3 to 4 days. Tomatoes and fresh-cut ingredients soften over time, so give the salad a quick stir and taste before serving.
Can I freeze this pasta salad?
No. Freezing is not recommended. The pasta, tomatoes, and dressing lose texture and become mushy when thawed.
How do I avoid a soggy pasta salad?
Cook the pasta al dente, drain it well, and rinse under cold water to stop cooking. Drain the jarred veggies thoroughly. If you need extra protection, toss the cooled pasta with a tablespoon of olive oil before mixing in the other ingredients.
Can I make this gluten free or vegan?
Yes. Use gluten-free pasta to make it gluten free. For vegan, omit the parmesan or use a vegan cheese, and check that your mustard and other store-bought ingredients are vegan friendly.
How can I turn this into a main dish with protein?
Add 1 to 2 cups of cooked protein for every 2 pounds of pasta. Good options are sliced smoked sausage, grilled chicken, canned tuna, or chickpeas for a vegetarian boost.
My dressing is too tangy or too thick. How do I fix it?
If dressing is too strong, mellow it with more olive oil or a small pinch of sugar or honey. If it is too thin, whisk in a bit more Dijon or grated cheese to help it cling to the pasta and vegetables.
This really is an excellent salad. I have to agree about the number of servings. I generally halve the recipe if using as a side dish. The number of servings is probably pretty accurate if you are adding meat and using it as a main dish salad.
Everyone loved this recipe! I didn’t put any green olives in though. Does anyone know if it’s the green olives with the pimentos in them?
You really need to pay attention to the amount of pasta. I only used one box of the tricolor pasta and it definitely was not enough compared to the other ingredients. The flavors were over whelming and I had to drain the extra olive oil twice. Live and learn. Use two boxes or cut the ingredients in half.
Making again as I love this Artichoke and Olive pasta salad..
This salad is delicious! However, the # of servings is more like 30 than 12. I made it for a ladies meeting… my family ate some the night before the meeting, 16 ladies had some and some had seconds at the meeting, and there was enough left over for the family to have more the next day. Huge salad. Need to add a little olive oil if not eaten right away.
Can you tell me how big each serving is supposed to be?