This artichoke and sun dried tomato pasta salad recipe post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Artichoke and Sun Dried Tomato Pasta Salad
There’s so much goodness in this artichoke and sun-dried tomato pasta salad! Lots of fresh and flavorful ingredients and the cutest pasta that reminds me of a rooster or a seahorse. It’s called creste di gallo, and it’s the first time I’ve ever seen it in a store.
I started with all kinds of yumminess including a few of my favorites from Cento Fine Foods: artichoke hearts, sun-dried tomatoes and roasted red peppers.
And when everything is together in a bowl, it makes the most delicious kaleidoscope of colors.
Mix everything up with your favorite Italian salad dressing and you’ve got yourself one heck of a tasty artichoke and sun dried tomato pasta salad.
Serve it up and enjoy! (And if you need salad pairing ideas, I’ve got those too.)
Artichoke & Sun-Dried Tomato Pasta Salad
- 12 ounces creste di gallo tri-color pasta (or your favorite)
- 2/3 cup artichoke hearts cut into 1/2-inch pieces
- 1/3 cup sun dried tomatoes chopped
- 1/3 cup roasted red pepper chopped
- 1/2 cucumber peeled and diced
- 4 ounces fresh mozzarella diced
- 1/4 cup green onions sliced thin
- 1/2 cup chickpeas
- 1/2 cup assorted olives (or your favorite) diced
- 1 16-ounce bottle Italian salad dressing divided
Cook pasta according to package directions. Drain; set aside.
Mix all remaining ingredients together with 1 cup of the Italian salad dressing.
Reserve remainder of dressing to add as needed. Store salad covered in the refrigerator.
Take a look at what the #BrunchWeek Bloggers are creating today!
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Shaksuka from Karen’s Kitchen Stories
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Tiramisu Pancakes from Tara’s Multicultural Kitchen
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Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
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Espresso Coffee Cake from Rants From My Crazy Kitchen
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Be sure to enter the #Brunchweek giveaway here for a chance at some amazing prizes!
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.