Creamy Artichoke Pasta Salad
Inspired by antipasto salad, this mouthwatering pasta salad is chock full of juicy cherry tomatoes, vegan cheese and artichokes! Simple to make and mouth-wateringly delicious!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course, Salad, Side Dish
Cuisine American
- 16 ounces fusilli (or another short cut pasta) sub gluten free if needed
- 12 ounces quartered MARINATED artichoke hearts
- 1 block, 7.1 ounces daiya smoked gouda sub any other vegan block style cheese of choice
- 20 ounces cherry tomatoes
- 1 can chickpeas or other bean of choice 15.5 ounce drained and rinsed
- 3 tablespoons tahini
- 3 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- 1 clove garlic, pressed or minced
- ¼-½ teaspoon crushed red pepper flakes
- ½-1 teaspoon sea salt
- ½ teaspoon black pepper
- large handful fresh basil optional
Cook pasta according to package instructions, rinse with cold water to quickly cool it down and then drain well.
While pasta is cooking, prep the remaining ingredients and add them all to a large bowl. This includes halving the cherry tomatoes, cubing the vegan cheese and roughly chopping the artichoke hearts; adding the artichokes AND the marinade to the large bowl. After all the remaining ingredients are added to the bowl, mix well to combine.
Add the cooked, cooled and drained pasta to the large bowl and mix. Adjust salt to taste. Chill in the fridge until ready to enjoy! Optionally, top with freshly torn basil right before serving.
Keyword pasta salad, vegan artichoke pasta salad