A zesty plant-based Pasta Salad With Artichokes and a bright lemon dressing.
This vegan and gluten-free pasta salad will become your new favorite warm-weather dish! I always enjoy exploring ways I can make my favorite dishes suitable for different diets, and this pasta salad was made for a summer cookout with my gluten-free friend and my vegan friend. Needless to say, the bowl was clean by the end of the event!
Tender roasted artichokes, a tangy lemon vinaigrette, and a medley of juicy cherry tomatoes and crunchy pine nuts team up to deliver a dish that’s light, flavorful, and oh-so-satisfying. I like to customize this recipe depending on the fresh veggies I have in my fridge, and pretty much anything goes! Adjust to your heart’s content, and revel in the compliments that come rolling in from your diners.
Don’t worry if you’re not a kitchen pro. This recipe is as easy as it is delicious. Roasting artichokes is simpler than you think, and it adds a depth of flavor you just can’t get from the jarred kind.
Is This Pasta Salad With Artichokes Healthy?
The answer is a resounding yes! Packed with nutrient-dense veggies like artichokes and cherry tomatoes, this pasta salad is a wholesome option that doesn’t skimp on flavor. Artichokes are rich in fiber, antioxidants, and vitamins C and K, while the olive oil-based dressing and pine nuts keep things light and full of healthy fats.
Thinking of upgrading the health benefits of this recipe? You can swap out the gluten-free spaghetti for a lentil-based or chickpea-based alternative to boost the protein and fiber. And, if you’re watching your oil intake, consider lightly steaming the artichokes instead of roasting, although you will miss out on that caramelized goodness.
Why Use Raw Artichokes?
Let’s talk artichokes: why roast them yourself when jarred ones are so convenient? The answer lies in flavor. Roasting artichokes intensifies their natural sweetness and gives them a velvety texture that jarred versions simply can’t match. Sure, jarred artichokes have their place (hello, quick weeknight dinners), but for this recipe, fresh is the way to go. If you only have jarred artichokes available to you, just use one cup of chopped, canned artichokes with the olive oil drained.
When selecting raw artichokes, look for ones that feel heavy for their size and have tightly closed leaves. A squeaky sound when you press the leaves together is a good sign! If they need cleaning, rinse them under cool water and trim off any tough outer leaves before following the recipe’s roasting instructions. Trust me, your effort will pay off in every bite.
How To Make Ahead And Store
To make ahead, prepare all the components up to 24 hours in advance, but don’t toss everything together until just before serving to keep the flavors fresh and vibrant. Refrigerate leftovers in an airtight container for up to 3 days. For freezing, skip the basil and cherry tomatoes (they don’t freeze well), and freeze the rest in a freezer-safe container for up to 1 month. Thaw overnight in the fridge, reheat with a small splash of olive oil to bring back the moisture, and add fresh basil and tomatoes before serving.
Serving Suggestions
This vegan and gluten-free pasta salad is sure to be a hit, regardless of whether it’s a standalone centerpiece or a side to a bigger event! For sides that won’t steal the limelight, I love to make these Vegan Stuffed Mushrooms and this Purple Cabbage Slaw.
During the fall, I love to make this salad with a few more additions so it’s filling, cozy, and the perfect balance of cooked and raw ingredients. Stir through some Sautéed Kale, or some Sautéed Squash And Zucchini, or some Roasted Eggplant, and swap the pasta for some Cilantro-Lime Cauliflower Rice.
For dessert ideas, I can’t recommend these Gluten-Free Vegan Pumpkin Cinnamon Rolls and these Gluten-Free Vegan Snickerdoodles enough.
Recipe
Ingredients
For the artichokes:
- 3 whole, raw artichokes
- 6 cloves garlic peeled
- 3 tablespoons olive oil
For the salad:
- 8 ounces gluten-free spaghetti
- 4 tablespoons pine nuts
- 1 teaspoon olive oil
- 2 tablespoons garlic minced
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup fresh basil thinly sliced
- Dairy-free Parmesan cheese shredded, for garnishing
For the vinaigrette:
- 2 tablespoons olive oil
- Juice of 1 large lemon
- Salt to taste
- Ground black pepper to taste
Instructions
For the artichokes:
- Preheat oven to 425℉.
- Using a sharp knife, cut off the top third of the artichoke, and the bottom stem right at the base. This will help them sit upright while they roast.
- Place each artichoke in the center of a large square of heavy duty tinfoil (or a double layer of regular tinfoil) and stuff 2 garlic cloves into the top of each artichoke.
- Slightly spread the leaves apart with your fingers and drizzle each artichoke with olive oil, about 1 tablespoon or so on each.
- Wrap the tinfoil tightly around each artichoke and place on a baking tray. Roast in the oven until tender, about 1 hour and 15 minutes. Test the softness of the artichokes at 1 hour, and see if they're done or if they need longer.
- Once the artichokes are roasted, remove them from the oven and let them cool until you can handle them.
- Remove the outer leaves of each roasted artichoke one by one. If you’d like, you can scrape the tender meat from the base of the leaves with your teeth as you go.
- Continue removing the leaves until you reach the base of the artichoke. Gently separate the base from the stem to reveal the fuzzy choke. Use a spoon or knife to scrape away the fuzzy choke completely, exposing the artichoke heart underneath.
- Repeat this process with the remaining artichokes. Once all the hearts are ready, thinly slice them and set aside.
- Repeat with remaining artichokes and thinly slice the hearts, and set aside.
For the salad:
- Bring a large pot of salted water to a boil, then cook the pasta until al dente, a few minutes short of the package instructions. Drain and set aside.
- While the pasta cooks, heat a small pan on medium-high heat, then dry toast the pine nuts until golden brown, about 2 to 3 minutes.
- Transfer pine nuts to a small bowl, then lower heat to medium and add the olive oil to the pan. Once hot, add the garlic and sauté until just golden brown, about 1 to 2 minutes.
- In a large bowl, toss together the cooked pasta, reserved artichoke hearts, pine nuts, sautéed garlic, halved cherry tomatoes, and sliced basil.
For the vinaigrette:
- Whisk together olive oil, fresh lemon juice, salt, and pepper in a small bowl, then pour over the salad and toss until evenly coated.
- Garnish with grated Parmesan cheese and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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