Description
A refreshing Olive and Artichoke Pasta Salad that’s vegan and perfect for a chilled meal.
Ingredients
Scale
- 8 oz. gluten-free pasta, cooked al dente
- 1 can extra-large pitted black olives, drained
- 1 can artichoke hearts, drained
- 1 pint cherry tomatoes, halved
- 1 ½ cups cucumber, large diced
- ¾ cup fresh parsley, finely chopped
- ¼ cup olive oil
- 2 Tbsp. balsamic vinegar
- 2 cloves garlic, minced
- ½ tsp. sweetener (agave, maple, or coconut palm syrup)
- ½ tsp. salt
Instructions
- Cook Pasta al Dente: Start by boiling a large pot of salted water. Add the gluten-free pasta and cook until al dente, which means it is firm to the bite. Keep an eye on the time, as overcooked pasta can make the salad mushy.
- Rinse & Cool Pasta: Once the pasta is done, drain it using a strainer and rinse it under cold water to stop the cooking process and prevent it from becoming sticky. Let the pasta cool completely for a refreshing salad.
- Mix in Ingredients: In a large serving bowl, toss the cooled pasta with the drained black olives, artichoke hearts, halved cherry tomatoes, large diced cucumber, and finely chopped parsley. Mixing in all ingredients while the pasta is still slightly warm allows the flavors to soak in better.
- Add Dressing Generously: Drizzle the olive oil, balsamic vinegar, minced garlic, sweetener, and salt over the pasta mixture. Stir gently to coat everything evenly; it should look glossy but not swimming in liquid. If the salad seems dry, add a bit more dressing to enhance the flavor.
- Chill Before Serving: Cover the salad with plastic wrap and refrigerate for at least one hour. Chilling lets the flavors mingle and become tastier. However, do not let it sit too long, as the vegetables may become soggy.
- Adjust & Serve Fresh: Before serving, taste the salad to see if it needs more dressing or a sprinkle of salt. Fresh flavors are crucial, so adjust to preference. If the pasta salad seems dry after chilling, add a splash of balsamic vinegar to revive moisture. Add ingredients like cucumbers just before serving to keep them crisp.
Notes
- Storage Tips: Keeps in the fridge for several days; add balsamic vinegar if it dries out.
- Expert Tips: Use half the dressing when mixing, and save the rest for serving. This helps keep the salad from becoming too oily. If the salad lacks flavor after sitting, mix in a bit more dressing for better taste.
- Reheating Instructions: This salad is served cold and does not require reheating. Simply enjoy it chilled.
- Serving Suggestions: Serve alongside grilled veggies or burgers for a complete meal. Garnish with extra parsley for color and freshness. Pair with a green salad for a fuller meal.
- Recipe Variations: Add diced bell peppers for extra crunch or incorporate chickpeas for added protein. Swap the balsamic vinegar for lemon juice for a citrus twist.
- Ingredient Notes: For best results, choose high-quality extra-large pitted black olives and fresh artichoke hearts. If needed, substitute regular pasta for gluten-free pasta at the same measurement.
Nutrition
- Serving Size: 1 serving
- Calories: 251
- Sugar: 5.9g
- Sodium: 472.7mg
- Fat: 13.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28.3g
- Fiber: 1g
- Protein: 10.8g
- Cholesterol: 0mg