Photo of Italian Pasta Salad with Tomatoes and Artichoke Hearts by WW

Italian Pasta Salad with Tomatoes and Artichoke Hearts

PersonalPoints™ per serving
Total Time
28 min
18 min
10 min
Use the ripest, juiciest tomatoes you can find. Their juices will add wonderful flavour to the dressing.


Fresh tomato(es)

1 pound(s), (450 g) ripe beefsteak or Campari chopped (3 cups)

Uncooked bell pepper(s)

2 item(s), small, yellow and orange, diced (1 ½ cups)

Canned artichoke hearts without oil

14 oz, (395 g) drained, roughly chopped

Fresh basil

1 cup(s), (250 ml) torn or coarsely chopped

Red wine vinegar

2 tbsp(s), (30 ml)

Extra virgin olive oil

2 tbsp(s), (30 ml)

Table salt

½ tsp(s), (2 ml) (plus extra for cooking pasta)

Black pepper

½ pinch, (2 ml) freshly ground

Garlic powder

¼ tsp(s), (1 ml) or more to taste

Uncooked pasta

6 oz, (170 g) cellentani recommended (2 cups)

Shredded parmesan cheese

cup(s), (75 g) or shaved, divided


  1. Put tomatoes, peppers, artichoke hearts, basil, vinegar, oil, salt, pepper and garlic powder in a large bowl; toss to coat. Let stand, tossing occasionally, while cooking pasta.
  2. Bring a large pot of wellsalted water to a boil; cook pasta according to package directions. Drain and rinse with cold water; drain again.
  3. Add pasta to bowl with tomato mixture; toss to coat. Add all but 30 ml (2 Tbsp) Parmesan; toss again.
  4. Serve pasta salad with remaining Parmesan sprinkled over top.
  5. Serving size: 325 ml (1 1/3 cup)plus 5 ml (1 tsp)Parmesan garnish


Make this a meal by adding some grilled chicken or shrimp.