Web this olive and artichoke pasta salad recipe is super simple to throw together with pantry staples and summer veggies fresh from your garden.

Pasta salad recipe artichoke hearts. Reserve 1/2 cup pasta water, then drain. Cover and refrigerate for at least 30 minutes. Drain and rinse with cold water to cool the noodles.

Drain and rinse under cool water, then drain well again. For the pasta salad, toss the cooked noodles, peppers, artichokes, and gouda together in a large bowl. Serve with a slotted spoon.

Get the herby buttered balsamic mushroom ravioli recipe at half baked harvest. As always, the exact quantities can be found below in the recipe card. Web cook the pasta in plenty of rapidly simmering water until al dente.

Taste for seasoning and add more salt. In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; In a medium pot of boiling salted water, cook pasta according to package instructions.

Add dressing and toss to coat. Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. These are the small fresh mozzarella balls, but you can also use larger ones and cut them into small pieces.

Pour the dressing over the salad ingredients and toss gently to mix. Before serving, season the pasta dish with salt. Drain and rinse in cold water.