Ingredients
8 oz rotini pasta
14-oz can marinated artichoke hearts (drained, quartered)
1 cup halved cherry tomatoes
1/2 cup diced cucumber
1/4 cup chopped red onion
1/4 cup pitted kalamata olives
1/4 cup chopped fresh parsley
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp lemon zest (optional)
1 clove garlic (minced)
salt and pepper to taste
Instructions
Boil pasta according to package instructions, drain, and rinse with cold water to cool.
In a large bowl, combine cooled pasta, artichoke hearts, cherry tomatoes, cucumber, red onion, olives, and parsley.
In a separate small bowl, whisk together olive oil, vinegar, lemon zest (if using), garlic, salt, and pepper.
Pour dressing over pasta mixture, toss to coat evenly.
Chill for at least 1 hour before serving to let flavors meld.
Garnish with additional parsley before serving.
Notes
For gluten-free option, use gluten-free rotini pasta
Add mozzarella cubes for extra creaminess (non-dairy alternative recommended)
Marinate longer (up to 4 hours) for deeper flavor
Store refrigerated in an airtight container for 3-4 days
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: No-cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg