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  • Writer's pictureMeagan Currell

artichoke and sundried tomato pasta salad

The key to a good pasta salad is fresh pasta and fresh herbs. I got this radiatore pasta from a local Italian restaurant in Boston, and used fresh parsley and lemon to give it flavor.

The artichoke is a lot of work but SO worth it for the final product. Peel the artichoke so you get down to the choke, then boil them for a few mins in lemon water so they’re soft, and sauté in some olive oil and roasted red pepper flakes! It adds so much flavor.

Make a big batch of this to eat throughout the week, or bring a big bowl of it to your summer bbq!


10 oz radiatore pasta

3 artichoke

1/2 cup sundried tomatoes

1 yellow bell pepper

1 small shallot

8 oz mozzarella (pearl sized)

3 fresh sprigs parsley

2 tbsp olive oil

2 tbsp balsamic vinegar

2 lemons

1 tsp roasted red pepper flakes

salt and pepper


  1. boil ~4 cups water for the artichoke

  2. peel or cut the leaves off the artichoke so you have the inside choke left for all 3 artichokes

  3. squeeze the juice of one lemon into the boiling water, add the chokes, and let boil for 8-10 mins until soft enough to pierce with a fork

  4. slice the artichoke into 1/4” thick pieces and add to a pan over medium heat with olive oil

  5. sauté for 2-3 mins and then add diced shallots

  6. season with red pepper flakes and ground pepper

  7. boil another pot of water and cook pasta according to direction on the package

  8. let pasta cool and then add it to a large mixing bowl along with artichokes, sundried tomatoes, yellow bell pepper, and mozzarella pearls

  9. in a small mixing bowl add 2 tbsp olive oil, juice of 1 lemon, balsamic vinegar, and a pinch of sea salt

  10. drizzle over pasta, toss to mix, sprinkle with fresh parsley, and enjoy!

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