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Vegan Pasta Salad With Artichoke Hearts and Olives - Fresh, Bright, and Satisfying

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (rotini, fusilli, or farfalle work best)
  • 1 can (14 ounces) artichoke hearts, drained and roughly chopped (marinated or water-packed)
  • 1 cup mixed olives, pitted and halved (Kalamata, Castelvetrano, or a mix)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced (Persian or English cucumber preferred)
  • 1/2 small red onion, thinly sliced or finely chopped
  • 1 red bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons capers, drained (optional, for extra briny punch)
  • 1/4 cup toasted pine nuts or sliced almonds (optional, for crunch)
  • 1/3 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
  • 2–3 cloves garlic, minced or grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1/2–1 teaspoon maple syrup or agave (to balance acidity)
  • Sea salt and black pepper, to taste

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Don’t overcook—soft pasta turns mushy in salads.
  2. Rinse and cool. Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water and let it cool in the colander for a couple of minutes.
  3. Make the dressing. In a small bowl or jar, whisk together olive oil, lemon zest and juice, garlic, Dijon, oregano, and maple syrup. Season with salt and pepper. Taste and adjust—add more lemon for brightness or syrup for balance.
  4. Prep the mix-ins. Chop artichoke hearts, halve the olives and tomatoes, dice the cucumber and bell pepper, and slice the red onion. Chop the parsley. Toast nuts if using.
  5. Combine. Add cooled pasta to a large bowl. Pour over about two-thirds of the dressing and toss well to coat.
  6. Add vegetables and flavor boosters. Fold in artichoke hearts, olives, tomatoes, cucumber, bell pepper, red onion, parsley, and capers. Toss again, adding more dressing as needed.
  7. Season and balance. Taste and adjust salt, pepper, and acidity. If it needs a lift, add a splash more lemon juice or a pinch of salt.
  8. Chill (optional but recommended). Cover and refrigerate for at least 20–30 minutes to let the flavors meld. Sprinkle with nuts just before serving to keep them crunchy.