Artichoke Heart Pasta Salad

    4 hours 20 minutes

    I make this for summer barbecues. The liquid from the marinated artichoke hearts makes an excellent dressing.

    73 people made this

    Serves: 5 

    • 1 cup macaroni
    • 1 (170g) jar marinated artichoke hearts
    • 1/2 cup mushrooms, 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 to taste

    Preparation:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours20min 

    1. Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
    2. 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.

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    Reviews in English (56)


    This recipe was a big hit. I've made it several times. I substituted Wish-Bone Roasted Garlic Vinaigrette and drained artichokes in water for a less oily dressing.  -  03 Aug 2000  (Review from Allrecipes USA and Canada)


    It was nice to have a pasta salad that was a little different. I didn't have marinated artichokes so I drained them and added 1 Tbs red wine vinegar, 2 Tbs olive oil and 3 Tbs balsamic vinaigrette. Also added diced sweet onion and toasted pine nuts like another reviewer suggested and lots of chopped fresh basil and cilantro in addition to the dried oregano. Turned out great and can't wait to eat the leftovers  -  13 May 2007  (Review from Allrecipes USA and Canada)


    I made this for a baby shower and it got rave reviews! I'm making it again next week for a wedding shower, and I will certainly make it for my own family as well. I think that the only slight changes that I made were to add some toasted pine nuts and a little bit of red wine vinegar. It is so easy, since the dressing is really just the artichoke "juice". It is also very versatile - you could use whatever veggies you wanted and you could add chicken or shrimp to make it more of a main meal for those who eat meat. I definitely recommend this one!  -  08 Apr 2007  (Review from Allrecipes USA and Canada)