Italian Pasta Salad with Tomatoes & Artichoke Hearts
This easy pasta salad is meant to be made at the height of summer when fresh tomatoes are at their glorious, unrivaled peak. Be sure to use the ripest, juiciest tomatoes you can find—their juices will add wonderful flavor to the dressing. The chopped artichoke hearts add a briny bite to every forkful. Cellentani pasta, also known as cavatappi, is macaroni that is formed into a spiral shape, but if you can’t find that variety, feel free to use whatever shape you prefer, although short pastas like penne, rotini, and macaroni would work best. Make this a meal by adding some grilled or sautéed chicken or shrimp.
1 pound(s), ripe beefsteak or Campari, chopped (3 cups)
2 item(s), small, yellow and orange, diced (1 ½ cups)
Canned artichoke hearts without oil
14 oz, drained, roughly chopped
1 cup(s), torn or coarsely chopped
Extra virgin olive oil
½ tsp, (plus extra for cooking pasta)
½ tsp, freshly ground
¼ tsp, or more to taste
6 oz, cellentani recommended (2 cups)
Shredded parmesan cheese
⅓ cup(s), or shaved, divided
- 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.
- Bring a large pot of well-salted water to a boil; cook pasta according to package directions. Drain and rinse with cold water; drain again.
- Add pasta to bowl with tomato mixture; toss to coat. Add all but 2 Tbsp Parmesan; toss again.
- Serve pasta salad with remaining cheese sprinkled over top.
- Serving size: 1 1/3 cups