She pretty, right? Looking something like a painter’s palette, this Loaded Pasta Salad with Artichoke Dressing is bursting at the seems with fresh, crunchy veggies – plus some dynamite roasted broccoli – and bouncy rotini noodles laced with a wonderfully bright and fresh grilled artichoke dressing. A lunchtime ode/wish/prayer – may your desk lunch never be sad or boring again. Amen.
Veggie Bursting Pasta Salad with Artichoke Dressing
The creamy grilled artichoke dressing is very delicious, and I found myself just standing alone in my kitchen, after snapping some photos of the completed pasta salad, dipping and dunking the leftover roasted broccoli (I always make a ton) in the dressing until I’d polished off every bite and bit of both. It’s tasty stuff.
I opt for the pre-grilled and marinated artichokes that are almost always available at any one of my supermarkets’ olive or salad bars. These things are packed with flavor and they’ve already been grilled, so therefore have that special smoky something going on, without requiring you to turn on your grill. I LOVE that. If, however, you have trouble locating some grilled artichokes at your store, you can just use the ever available marinated jarred artichoke hearts that are always hanging out in the Italian food sections of any and every market. Or, make your own! That would be equally, but just differently, delicious.
Loaded Pasta Salad with Artichoke Dressing FAQ’s
What is the best shape of pasta to use for pasta salad?
Typically, shorter pasta shapes work really well for just about any manner of pasta salad – this one included. The idea is that you will come up with a forkful of goodness – both veggies and pasta – with every bite. No twirling or swirling required. So, think rotini, penne, rigatoni, farfale, ziti, and orrechiette.
How long will prepared pasta salad keep?
This pasta salad, and just about all pasta salads, will keep (covered) in the fridge for about three or four days.
Can you freeze pasta salad?
Yes! You can freeze pasta salad (fully prepared and dressed) for about 2 to 3 months. I’d suggest sealing it nice and tight in inside a freezer-safe bag with as much air pushed out as possible.
Secrets to Perfectly Roasted Broccoli
I’d also like to give a quick shout-out to the broccoli here – as it is absolutely the best I’ve ever made/had. It alone is worthy of printing the recipe out, and keeping it at the ready for a quick weeknight veggie side dish. Crunchy broccoli is always a crowd-pleaser, and I’ve found that by tossing your well-olive oiled florets onto a pre-heated baking sheet, you kickstart the crunchiness right away.
Also, and this might sound crazy, but sprinkling a bit of sugar into the salty, peppery, olive oily mix does wonders for the flavor of the broccoli. Please trust me on this. We’re not making candied broccoli or any such thing, but the bit of sugar helps to offset that natural funk of broccoli, and gives you a subtle breath of sweetness that edges this broccoli into “crack broccoli” territory.
Sorry, I had to use that overdone cliche here – it just fits. This broccoli is truly addictive.
What you’ll need to make this Pasta Salad with Artichoke Dressing
There’s room to play with this recipe to be sure. You can use every single thing I’ve listed here, and you’ll wind up with something very delicious and very beautiful. Or, you could play a little bit. Maybe you’ve got some cauliflower that needs to be used up. That would be great. Maybe you want to add some snow peas or blanched asparagus. Great! You should see a pasta salad as a great way to really use up veggies, and to maintain their fresh, crunchy state (as opposed to cooked pasta dishes). I love how lovely watermelon radishes are, and that peppery bite is so great with the sweet pop of apple here.
Pasta Salad with Artichoke Dressing INGREDIENTS
- 3 to 4 cups broccoli florets, trimmed as needed
- Olive oil, as needed
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 clove garlic
- 2 scallions, roughly chopped
- 2 tablespoons grated parmesan
- 1 cup grilled artichoke hearts (from the salad bar at your supermarket)
- ¼ cup plain yogurt, or more if desired
- 1 pound short cut pasta, any shape
- 1.5 to 2 cups halved cherry tomatoes
- 1 bell pepper sliced (any color)
- 2/3 cup shredded or bite-sized mozzarella
OPTIONAL (but delicious) ADD-INS
- Radishes
- Banana peppers
- Pitted and crushed olives
- Sliced apple
How to make this Pasta Salad with Artichoke Dressing
This is so quick and simple to make, which we love. You’ll boil the pasta, roast the broccoli, and then throw together a simple (yet massively delicious) dressing. Add in whatever fresh and crunchy veggies you like, and you’re good to go.
Pasta salad with Artichoke Dressing DIRECTIONS
- Preheat your oven to 400° F. Adjust a rack to the top position, and place a large baking sheet in the oven.
- In a large mixing bowl, toss together the broccoli florets, salt and pepper, sugar, and several generous glugs of olive oil – I give ¼ cup as a ballpark measurement, but I never measure this. Just don’t be shy, and add oil until the broccoli is visibly shiny, and all of the pieces are actually coated. It won’t get crunchy and crispy as nicely if you don’t add enough oil.
- Using an oven mitt, remove the baking sheet and spread the seasoned broccoli out in an even layer. Roast for about 15 to 20 minutes (this depends on the size of your florets), stirring once halfway through. Remove from the oven and set aside to cool until needed.
- Meanwhile, prepare your dressing. In a blender, add the garlic, scallions, parmesan, artichokes, and ¼ cup of olive oil. Start the motor and then drizzle in more oil until the dressing comes together in a loose, creamy pesto of sorts. Transfer it to a small bowl and stir in the yogurt. Taste and season with salt and pepper, as needed.
- Cook the pasta according to package directions; drain and reserve ½ cup of the pasta water. Transfer to a large serving bowl. Toss the pasta with the creamy artichoke dressing, using as much or as little as you like (I use it all), and adding a little of the reserved pasta water, if needed.
- To the dressed pasta, add the tomatoes, banana peppers, sliced bell pepper, apple, mozzarella, roasted broccoli, and any extras that you like (this is a great way to use up any veggies you’ve got in your fridge). Toss a bit and serve. I like this best at room temp, but it also works well cold, right from the fridge. This will keep nicely in the refrigerator for 3 to 4 days.
If you like the looks of my Loaded Pasta Salad with Artichoke Dressing, you might also want to try:
How to Make a Jar of Marinara Taste Better
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PrintLoaded Pasta Salad with Artichoke Dressing
A prismatic, healthy loaded pasta salad with a delicious creamy grilled artichoke dressing that is made from grilled marinated artichoke hearts from your supermarket’s salad bar. Let’s put that salad bar to work!
- Yield: Serves 6
Ingredients
- 3 to 4 cups broccoli florets, trimmed as needed
- Olive oil, as needed
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 clove garlic
- 2 scallions, roughly chopped
- 2 tablespoons grated parmesan
- 1 cup grilled artichoke hearts (from the salad bar at your supermarket)
- 1/4 cup plain yogurt, or more if desired
- 1 pound short cut pasta, any shape
- 1.5 to 2 cups halved cherry tomatoes
- 1 bell pepper sliced (any color)
- 2/3 cup shredded or bite-sized mozzarella
OPTIONAL (but delicious) ADD-INS
- Radishes
- Banana peppers
- Pitted and crushed olives
- Sliced apple
Instructions
- Preheat your oven to 400° F. Adjust a rack to the top position, and place a large baking sheet in the oven.
- In a large mixing bowl, toss together the broccoli florets, salt and pepper, sugar, and several generous glugs of olive oil – I give ¼ cup as a ballpark measurement, but I never measure this. Just don’t be shy, and add oil until the broccoli is visibly shiny, and all of the pieces are actually coated. It won’t get crunchy and crispy as nicely if you don’t add enough oil.
- Using an oven mitt, remove the baking sheet and spread the seasoned broccoli out in an even layer. Roast for about 15 to 20 minutes (this depends on the size of your florets), stirring once halfway through. Remove from the oven and set aside to cool until needed.
- Meanwhile, prepare your dressing. In a blender, add the garlic, scallions, parmesan, artichokes, and ¼ cup of olive oil. Start the motor and then drizzle in more oil until the dressing comes together in a loose, creamy pesto of sorts. Transfer it to a small bowl and stir in the yogurt. Taste and season with salt and pepper, as needed.
- Cook the pasta according to package directions; drain and reserve ½ cup of the pasta water. Transfer to a large serving bowl. Toss the pasta with the creamy artichoke dressing, using as much or as little as you like (I use it all), and adding a little of the reserved pasta water, if needed.
- To the dressed pasta, add the tomatoes, banana peppers, sliced bell pepper, apple, mozzarella, roasted broccoli, and any extras that you like (this is a great way to use up any veggies you’ve got in your fridge). Toss a bit and serve. I like this best at room temp, but it also works well cold, right from the fridge. This will keep nicely in the refrigerator for 3 to 4 days.
