Every recipe collection should include a go-to, Mediterranean-style pasta salad. This chilled, Artichoke Asiago Pasta Salad is just that, and 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.
The perfect pantry staples…
When I speak of pantry ingredients, I’m referring to marinated artichokes, nonpareil capers, and Kalamata olives.
These are staples in my pantry and 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 Artichoke Asiago Pasta Salad?
You can make this salad up to a few days in advance if you keep every separate:
1. rinse cooked noodles to stop cooking, drain and refrigerate until ready to assemble
2. make dressing; cover and chill until ready to assemble
3. prepare veggies; store separately until ready to assemble
Simply combine a few hours (up to one day) before your event.
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
I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe there in July 2016.