Fresh Tomato Olive Artichoke Recipe

This vibrant and refreshing pasta salad is inspired by a favorite dish from an Italian restaurant! Bursting with fresh flavors of juicy tomatoes, briny olives, and artichoke hearts, this no-cook recipe is perfect for a light summer meal or a quick weeknight dinner. The best part? It requires no cooking except for the pasta! Simply combine the ingredients, let the flavors meld, toss with perfectly cooked angel hair pasta, and enjoy. High-quality ingredients are key – the better your tomatoes, the better the salad! Feel free to adjust ingredient amounts to your liking; we love extra capers!

Prep Time 15 mins
Cook Time 35 mins
Calories 173.5 kcal
Protein 4g
Rating 4.8 (6 Reviews)
Fresh Tomato Olive Artichoke 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Tomato Olive Artichoke

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How to Make Fresh Tomato Olive Artichoke

  1. In a large bowl, combine 1 pint grape or Roma tomatoes (halved or quartered depending on size), 1/2 cup Kalamata olives (pitted and halved), 1 (14 ounce) can artichoke hearts (drained and quartered), 1/4 cup capers (drained), 1/4 cup extra virgin olive oil, 2 cloves garlic (minced), 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, salt and pepper to taste. (Optional: Add 1/4 cup thinly sliced red onion).
  2. Gently toss to combine. Taste and adjust seasonings as needed.
  3. Set aside for at least 30 minutes to allow the flavors to blend while you cook the pasta.
  4. Cook 8-16 ounces of angel hair pasta according to package directions.
  5. Drain the pasta immediately and add it to the bowl with the tomato mixture.
  6. Toss gently to coat the pasta evenly with the olive oil and seasonings. Add more olive oil if needed.
  7. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

8g

Fat

10g

Carbs

2g