Pasta Salad with Artichokes, Olives, and Sun-Dried Tomatoes

This pasta salad is a refreshing and flavorful side dish that is perfect for summer gatherings. The combination of artichokes, olives, and sun-dried tomatoes adds a bright and tangy flavor to the pasta, while the fresh basil adds a touch of herbiness. The red wine vinegar dressing adds a bit of acidity to balance out the richness of the artichokes and olives.

I first developed this recipe for a summer party I was hosting. I wanted to make a pasta salad that was light and refreshing, but still had a lot of flavor. I started with a base of short pasta, and then added artichokes, olives, and sun-dried tomatoes. I also added some red onion for a bit of crunch and fresh basil for a touch of herbiness. The dressing was made with a simple combination of olive oil and red wine vinegar, and I seasoned the salad with salt and pepper to taste.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 pound short pasta, cooked and chilled
• 1 can (15 ounces) artichoke hearts, drained and quartered
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar

Instructions

1. In a large bowl, combine the pasta, artichokes, olives, sun-dried tomatoes, red onion, and basil.
2. In a small bowl, whisk together the olive oil and red wine vinegar.
3. Pour the dressing over the pasta salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for later.

Why It Works

• The combination of artichokes, olives, and sun-dried tomatoes adds a bright and tangy flavor to the pasta.
• The fresh basil adds a touch of herbiness that balances out the richness of the artichokes and olives.
• The red wine vinegar dressing adds a bit of acidity to the salad, which helps to brighten up the flavors.
• The salad is chilled before serving, which helps to make it more refreshing.