Every recipe collection should include a go-to, Mediterranean-style pasta salad. This chilled, Artichoke Asiago Pasta Salad is just that, only we left the mayo behind. It’s an easy way to satisfy a crowd at any warm-weather gathering. It calls for plenty of vegetables, so you can add ingredients as the summer garden grows.
Artichoke Asiago Summer Pasta Salad
This refreshing recipe can be made year-round, but it’s really fun when you can combine some pantry staples with seasonal, summer produce. In mid-summer, red and gold beets are abundant. For this salad, you can boil, peel and dice them into 1/4” pieces…and toss straight into the salad. They add the perfect sweetness and crunch to this salad. We’re also finishing the salad with fresh basil…because we can…and it’s so fitting.
When I speak of pantry ingredients, I’m referring to marinated artichokes, nonpareil capers, and Kalamata olives. These are staples in my pantry; i.e., you’ll never see my kitchen without them. Of course the Asiago cheese is a fridge item, but the other dressing ingredients are also pantry staples.
How far in advance can I make this recipe?
The best part about Artichoke Asiago Pasta Salad is that you can make it up to a few days in advance, just make sure you do the following:
- cold-rinse the noodles immediately after cooking, drain, cover, and chill until ready to use
- make the dressing, but keep it separate from other ingredients
- assemble the veggies, but keep them separate from other ingredients
- don’t add basil until ready to serve (for optimal freshness)
So, basically you’re creating the salad components a few days in advance and tossing everything together a few hours ahead of your event. Or, feel free to make it the same day.
Looking for a few more make-ahead, summer dishes? Here’s a Broccoli Bacon Grape Blue Cheese Salad that is the ultimate sweet and savory dish. Or grab this mayo-free, Dill Crazy! Potato Salad…another perfect complement to any savory barbecue dish.
Ingredients you’ll need to make Artichoke Asiago Pasta Salad:
For the salad:
- macaroni noodles
- red or yellow beet
- marinated artichokes
- nonpareil capers
- Kalamata olives
- red onion
- basil leaves
For the dressing:
- olive oil
- asiago cheese
- white vinegar
- lemon juice
- Dijon mustard
- black pepper
Tools I used for this recipe:
- chef knife
- cutting board
- 3.5 qt saucepan
- mixing bowls
- stainless steel colander
- air-tight storage containers
This recipe was originally published on Amanda’s Cookin’ in July, 2016