Ingredients
Scale
- 8 oz rotini pasta
- 1 cup sun-dried tomatoes
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 1 cup olives, sliced
- 1 cup artichoke hearts, quartered
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook rotini pasta according to package instructions. Drain and set aside.
- Mix olive oil, sun-dried tomatoes, minced garlic, salt, and pepper to create the dressing in a large bowl.
- Add the cooked pasta, cherry tomatoes, olives, artichoke hearts, and chopped basil to the dressing.
- Toss everything together until well combined.
- Sprinkle grated Parmesan cheese over the salad and mix gently.
- Chill in the refrigerator for at least 60 minutes before serving. Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg