Pasta Salad with Artichokes & Sprouts

This pasta salad gets most of its flavor from the marinated artichoke hearts. Their tangy, herby brine seasons the pasta as the salad sits, so you don’t need a heavy oil-based dressing. Red wine vinegar, basil, and savory round things out.

Alfalfa sprouts might seem like an unusual addition to a pasta salad, but they bring a fresh, grassy crunch that lightens up the heavier ingredients. Fork them apart when adding so they don’t clump into a mat. They weave through the pasta and give every forkful a bit of texture.

The resting time is what pulls it all together. An hour or two lets the vinegar and artichoke marinade soak into the pasta and vegetables. The flavors sharpen and meld in a way that freshly tossed salad just can’t match. Serve it at room temperature or chilled, both work well.

Pro Tips

• Chop the artichoke hearts into bite-sized pieces, not too small. You want to taste them in every bite, not have them disappear.
• Rinse the pasta under cold water right after cooking to stop the carryover heat and wash off excess starch that makes it sticky.
• Taste and adjust the vinegar after the salad rests. The pasta absorbs acidity as it sits, so you may need a splash more before serving.

Variations

• Add diced mozzarella and hard-boiled eggs to turn this into a hearty main dish salad, as the recipe suggests.
• Toss in sun-dried tomatoes for a sweet, concentrated tomato punch.
• Swap alfalfa sprouts for baby arugula if you prefer a peppery bite over the mild grassiness.