Sun-Dried Tomato Pasta Salad with Artichoke Hearts

This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6

Calories: 706

1/2 cup sun-dried tomatoes (, drained if using oil-packed (about 12 halves))
2 tablespoons fresh lemon juice
2 cloves garlic (, peeled)
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 teaspoon fresh oregano leaves ((about 6-8 leaves))
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper ((medium grind))
1 pound short pasta (, such as casarecce)
1 pound frozen artichoke hearts (, thawed and quartered*)
2 tablespoons olive oil
1/2 cup chopped shallots
3 tablespoons capers (, drained)
1/2 cup sun-dried tomatoes (, cut into thin strips)
1/4 to 1/2 teaspoon crushed red pepper flakes ((optional, if you want the pasta to have a kick))
2 ounces toasted pine nuts
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh basil
1/2 cup shaved Pecorino Romano (, plus additional)
kosher salt and pepper to taste

To ensure every bite of pasta is packed with flavor, toss the cooked pasta with the sun-dried tomato vinaigrette while it's still warm; this helps the sauce cling better.
If you want to save time, you can make the sun-dried tomato vinaigrette a day ahead and store it in the fridge; the flavors will deepen and blend beautifully.
For a creamier texture, consider adding a dollop of ricotta cheese or a splash of cream to the pasta salad just before serving.
To keep your salad fresh for longer, store it in an airtight container in the fridge and consume it within 4 days; be mindful that the pasta may absorb some of the dressing over time.
If sun-dried tomatoes are not available, you can substitute with halved cherry or grape tomatoes for a fresh twist, but be sure to adjust the salt as fresh tomatoes contain more moisture.