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Greek pasta salad with artichokes is made with everything you love in a Greek salad including green and black olives, briny feta, and juicy tomatoes, but this time we’re adding zesty artichoke hearts, ranch seasoning, and an Italian seasoning blend. It’s the perfect hearty side dish that can double as a main dish when you want something nice and light!
Feta Artichoke Pasta Salad
I first had this pasta salad recipe at a function I went to with my mom & liked it so much that I tracked down the host and got the recipe.
I ended up tweaking it a bit, which is one of the things I love about a Greek pasta salad, it’s that no matter what you add to it, it still tastes great!
You can add some grilled chicken for protein or red pepper flakes for spice. I’ve even used sun-dried tomatoes and mozzarella pearls before.
Serve this Feta Artichoke Pasta Salad at your next BBQ with other sides like macaroni salad, potato salad, and macaroni & cheese.
It’s perfect for outdoor events like a picnic or BBQ since there’s no mayo in it. You don’t have to worry about keeping cool!
I also like to make the full batch and pack it for lunches throughout the week.
Why you’ll love pasta salad with artichokes
Fresh and flavorful – I don’t think you can beat the tangy zesty flavors in any type of Greek salad, especially one with artichokes!
Healthy – Did you know artichoke hearts are one of the healthiest veggies on the planet? Ok, so we’re using brined artichoke hearts, but along with the healthy fats, protein, vitamins, and minerals, this is one nutrient-dense salad.
Easy to make – Once you cook the pasta noodles to al dente, it’s just a matter of tossing everything together to combine. It’s an easy side dish to throw together for any occasion, big or small.
Equipment you’ll need
- Colander – I have a colander with a handle and it’s actually one of my favorite kitchen tools.
- Serving Bowl – I like bowls with lids for storing leftovers.
- Olive Oil Dispenser – I keep this on my counter and not only is it pretty, it’s very useful!
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Noodles – I use mini ziti or mostaccioli most of the time, but you can use any small or medium noodles you prefer. Bow tie, fusilli, penne, you name it. You can even use gluten-free pasta if preferred.
- Greek Salad Staples – Crumbled feta cheese, black olives (or Kalamata olives), green olives, diced Roma tomatoes, and diced red onion.
- Artichoke Hearts – Jarred or canned artichoke hearts can either come in saltwater brine or packed in oil and spices. Either works. Chop them up before adding them to the salad.
- Seasoning mixes – I’m partial to using both homemade Italian Seasoning and Ranch Seasoning Mix but if you want to use store-bought packages, feel free.
- Olive Oil – Extra virgin olive oil brings everything together making sure all the pasta and veggies are evenly coated in the seasoning mixes.
- Parmesan Cheese – A bit of extra cheesiness never hurts!
How to make Pasta Salad with Artichokes
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Cook pasta to al dente (or as tender as you’d like) in a large pot of salted boiling water. Drain it and set it aside to cool.
- Step Two: Transfer the cooked pasta to a large mixing bowl, and drizzle with olive oil. Toss it to coat. Sprinkle in the ranch seasoning mix, the tomatoes, onion, artichokes, and olives. Give it another toss.
- Step Three: Add the feta and Italian seasoning. Toss and then sprinkle with Parmesan cheese. Serve and enjoy!
What to serve with Pasta Salad with Artichokes
This artichoke pasta salad will go over well at any family function. A casual BBQ or picnic serving hot dogs and hamburgers could always use a cold pasta dish on the side.
It also pairs well with things like air fryer Buffalo chicken wings, crockpot BBQ chicken, Italian chicken meatball subs, and spicy Ranch slow cooker chicken.
Tips & Suggestions
- Buy pre-sliced olives to save time.
- I buy the artichoke hearts packed in olive oil. Drain the oil before you chop them up. You may even want to pat them with a paper towel if you find they’re very oily.
- For extra flavor, toss in some garlic or squirt with a bit of lemon juice for a refreshing finish. Fresh basil is also a wonderful addition.
- Fresh mozzarella or mozzarella balls can be used instead of feta cheese.
- This pasta salad can get dry as it sits. If that happens, toss it with a bit of extra olive oil.
How to reheat and store Pasta Salad with Artichokes
How to store leftovers
Store extra pasta in the fridge, covered in an airtight container.
How long will Greek pasta salad last in the fridge?
Artichoke pasta salad should stay fresh for up to 4 days. If it is a bit dry on day 2 or 3, just add some more olive oil and toss.
FAQs
The classic version is made with cucumbers, tomatoes, red onions, kalamata olives, green bell peppers, and feta cheese. Americans have added lettuce, which is why you’ll often find Greek salad made with leafy greens.
It’s not a must, but you definitely can. It helps to stop the cooking process. Keeping the starch on it, however, does help the seasoning and dressing stick, so rinsing is your call.
Just a bit, but not all the way. You don’t want it cold. It absorbs flavors much easier while it’s still a bit warm!
Need more side dish recipes? Try these:
Click here for my entire collection of side dish recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Greek Pasta Salad with Artichokes
Ingredients
- 1 pound mini ziti or mostaccioli
- olive oil to taste
- 2 Tablespoons Ranch seasoning mix homemade or 1 packet
- 2 medium roma tomatoes diced
- 1 small red onion diced (or 1 Tb dried onion)
- 12 ounces artichoke hearts chopped
- 6 ounces black olives sliced
- 3 ounces green olives sliced
- 6 ounces crumbled feta cheese
- 2 Tablespoons Italian seasoning
- parmesan cheese to taste
Instructions
- Bring a large pot of salted water to boil. Add the pasta and cook until tender. Drain and set aside.1 pound mini ziti
- Pour the cooked pasta into a large bowl and lightly coat the pasta with olive oil.olive oil
- Add the ranch seasoning and stir.2 Tablespoons Ranch seasoning mix
- Add the tomatoes, onion, artichokes, and olives. Toss.2 medium roma tomatoes, 1 small red onion, 12 ounces artichoke hearts, 6 ounces black olives, 3 ounces green olives
- Add in the feta cheese and Italian seasoning and toss again.6 ounces crumbled feta cheese, 2 Tablespoons Italian seasoning
- Sprinkle with parmesan cheese.parmesan cheese
- If pasta gets too dry, add a little more olive oil and re-toss.
Video
Notes
- Use your favorite noodle shape. I usually opt for mostaccioli or mini ziti.
- Buy pre-sliced olives to save time.
- I buy the artichoke hearts packed in olive oil. Drain the oil before you chop them up.
- Store extra pasta in the fridge, covered. If it is a bit dry on day 2 or 3, just add some more olive oil and toss.
- All ingredients (olives, artichokes, feta) can be increased or decreased to suit your tastebuds.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published June 28, 2011
Pasta salad is a favorite summer side in our house. now I have a new one to make instead of the same one every time. YUM!
The best pasta salad I have ever made. Rave reviews!!!!
Soooo delicious! I added some grilled chicken for a complete meal and it was fantastic. The only problem is that I ate way too much of it! Thanks so much for a great recipe.
I have that problem often lol I’m so glad you liked it!
Made it after having the recipe open for over a week. Great flavor and the texture from the add-ins is amazing.
My husband and daughter had seconds. My son was so-so after the shock of cold pasta. We will work on that. It’s going on a note card in my box.
I’m honored to make it to the recipe box!