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5 from 6 votes

Pasta Salad with Sun-Dried Tomatoes, Artichokes, and Olives

This easy pasta salad is made with mostly pantry ingredients and is great served as a side dish or main dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins


For the pasta salad:

  • 1 lb pasta we use whole wheat Gemelli
  • 1 6.7 oz jar sun-dried tomatoes, drained and roughly chopped
  • 1 15 oz jar quartered artichoke hearts, drained
  • 1 cup pitted kalamata olives drained and cut in half
  • 4 cups arugula
  • 1 cup shredded Parmesan cheese

For the dressing:

  • 1/3 cup olive oil
  • 3 tablespoons golden balsamic vinegar can use regular balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 2 cloves garlic minced
  • Kosher salt and black pepper to taste


  • Cook pasta according to package directions. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour pasta into a large bowl.
  • Add the sun dried tomatoes, artichokes, olives, arugula, and Parmesan cheese. Stir.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, honey, garlic, salt, and pepper.
  • Drizzle dressing over the pasta salad and toss until salad is well coated. Serve.