Artichoke Pasta

This quick and simple pasta salad is packed with delicious flavor.


  • 1/2 pound pasta shells
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 tablespoon fresh garlic, minced
  • 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces
  • 1/2 cup mixed chopped olives or chopped, pitted kalamata olives
  • 2 teaspoons capers
  • 1 teaspoons juice from capers
  • 1/2 cup shredded Parmigiano Reggiano cheese
  • 4 tablespoons fresh basil, minced
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


  1. Cook pasta until al dente and drain.
  2. Heat 2 tablespoons of the olive oil in a skillet and sauté the bell peppers and garlic for 2-4 minutes.
  3. Add artichokes, olives, capers, and caper juice and sauté a couple minutes more.
  4. Toss the pasta with the sautéed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmigiano Reggiano. Serve cold or at room temperature.

Serving Suggestion

Delicious served with green salad and garlic bread. For a non-vegetarian pasta dish, serve with Italian sausage or meatballs.


Authored by Seward Food Co-op Deli. Reprinted by permission from Find articles about your food and where it comes from, recipes and a whole lot more at