Orecchiette Pasta Salad with Artichokes and Grilled Veggies

Elevate your summer dining with this vibrant Orecchiette Pasta Salad with Artichokes and Grilled Veggies—a Mediterranean-inspired symphony of flavors and textures! Featuring tender orecchiette pasta, smoky grilled zucchini and red bell peppers, sweet bursts of charred cherry tomatoes, and tangy marinated artichoke hearts, this salad is as beautiful as it is delicious. Tossed in a zesty lemon-Dijon dressing with a touch of honey and fresh basil, every bite is bursting with freshness. A sprinkle of shaved Parmesan ties it all together, making it the perfect dish for picnics, barbecues, or easy weeknight meals. Ready in just 40 minutes, this hearty yet refreshing pasta salad can be served chilled or at room temperature, serving up to six. Whether you're hosting a gathering or meal-prepping for the week, this recipe is sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 oz Orecchiette pasta
• 8 oz Marinated artichoke hearts (quartered)
• 1 medium Zucchini
• 1 large Red bell pepper
• 1 pint Cherry tomatoes
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh basil leaves (chopped)
• 3 tbsp Lemon juice
• 1 tsp Honey
• 1 tsp Dijon mustard
• 1 clove Garlic (minced)
• 0.25 cup Parmesan cheese (shaved)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions until al dente. Drain the pasta, rinse under cold water, and set aside to cool.

Step 2

While the pasta cooks, prepare the vegetables. Slice the zucchini into rounds about 1/4 inch thick, cut the red bell pepper into large strips, and toss the cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 3

Heat a grill pan or outdoor grill over medium-high heat. Grill the zucchini, red bell pepper, and cherry tomatoes for 3-4 minutes per side, until tender and slightly charred. Remove the vegetables from the grill and let them cool slightly before chopping them into bite-sized pieces.

Step 4

In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.

Step 5

Add the cooled pasta, grilled vegetables, marinated artichoke hearts, and chopped basil to the bowl with the dressing. Toss everything gently to combine and coat the ingredients in the dressing.

Step 6

Sprinkle the shaved Parmesan cheese over the top and give the salad one final toss.

Step 7

Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1385.1g)

Amount per serving	% Daily Value*
Calories	2087.8

Total Fat 68.3g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 20mg	0%
Sodium 5626.0mg	0%
Total Carbohydrate 315.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 42.1g
Protein 63.7g	0%

Vitamin D 6IU	0%
Calcium 819.7mg	0%
Iron 16.4mg	0%
Potassium 2465.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 12.0%

Carbs: 59.2%