A bright and creamy pasta salad studded with artichokes, roasted peppers, and sweet corn. Pesto gets mixed with creamy tahini and lots of lemon juice for a creamy, herby, tangy dressing that coasts the pasta beautifully. It’s a delicious side for grilling or top with your protein of choice to make it a balanced meal.
Ingredient highlight
Artichokes! Are a great source of potassium, magnesium, iron, vitamin C, folic acid, and protein. They contain a specific type of fiber called inulin, which is a prebiotic that is important for maintaining a healthy gut.
Servings 4 as a main or 6 as a side (makes 8 cups)
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 8 oz short pasta (farfalle, rotini, cavatappi, rigatoni, etc…)
- 1 (14 oz) jar artichoke hearts, drained, quartered or chopped (about 2 cups)*
- 6-7 oz roasted red peppers, drained, thinly sliced (about 1 cup)*
- ½ bunch scallions, thinly sliced (about 1 cup)
- 6 oz fresh mozzarella, chopped into bite-sized pieces (1 heaping cup)
- ½ cup frozen corn, thawed (or use grilled/cooked corn)*
- ½ cup grated parmesan, plus more for topping
- Black pepper, for topping
- Good olive oil, for topping
For the dressing:
- ½ cup pesto (use this recipe or store-bought)
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tsp fish sauce or Worcestershire sauce
- ½ tsp kosher salt
- 1-2 tbsp pasta water
- *You can use any chopped up raw, roasted, or grilled veggies in place of the artichoke, bell pepper, and/or corn to equal about 4 cups total.
- Add protein! ~ This salad pairs well topped or served with grilled chicken, sausage, steak, fish or tinned fish. Any protein really.
- Leftover pesto? ~ Make these Pesto Chicken Salad Wraps or Pesto Burger Bowls!
Instructions
- Fill a large pot halfway with water and bring it to a boil. Season with plenty of salt, then add the pasta and cook to al dente according to the package instructions. Save some pasta water, then drain and spread the pasta out so that it can cool/steam off for 5-10 minutes.
- To a large bowl, add the pesto, tahini, lemon, fish sauce, and salt and whisk until smooth. Add the pasta, artichokes, red peppers, scallions, mozzarella, corn, and parm. Toss to coat. If the pasta is too dry/to make it saucier, add pasta water (or warm water), starting with 1 tablespoon, and toss again.
- Serve just warm or at room temp topped with black pepper, more parmesan, and a drizzle of good olive oil.
Items you can prep ahead (optional)
- Cook 8 oz short pasta
- Make the pesto
- Make the dressing
- Quarter/chop 1 jar artichoke hearts (about 2 cups)
- Thinly slice 6-7 oz roasted red peppers (about 1 cup)
- Thinly slice ½ bunch scallions (about 1 cup)
- Chop 6 oz fresh mozzarella (1 heaping cup)
- Thaw ½ cup frozen corn
- Grate ½ cup grated parmesan
Substitutions:
- To make vegan, use a vegan pesto and skip the parm/mozzarella. Serve topped with avocado and toasted chopped nuts.
- To make gluten-free use a gluten-free pasta.
- Any grilled or roasted veggie can be used in place of artichoke/red pepper/corn. Or add sub in some chopped tomatoes.
- Add fresh herbs! If you have basil or parsley you want to use up, throw that in!
- Replace mozzarella with another cubed or crumbled cheese.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- This is best at room temp, but you can also eat it cold. You can pop this in the microwave briefly just to take the chill off – 10-20 seconds or let it sit out for a bit. Stir in a splash of water to add moisture/make it saucier.
- Top with parm, pepper, and olive oil.
- Serve with grilled/cooked protein for a filling meal.
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