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Meaningful Eats

Artichoke, Broccoli, Olive, & Red Pepper Pasta Salad with Creamy Garlic Dressing

8 servings
This pasta salad is always a crowd-pleaser. The creamy dressing really makes the salad!
Course pasta salad, Salad
Cuisine American
Prep Time 10 minutes
refrigerate 1 hour 30 minutes
Total Time 10 minutes
Author Erin Collins

Ingredients

For the Salad:

  • 1 head broccoli cut into small pieces (I usually blanch this in the water to cook the pasta for 1 minute)
  • 2 cans black olives sliced
  • 1 red bell pepper julienned
  • 2 jars marinated artichoke hearts diced
  • 12 ounces gluten-free penne pasta

For the Dressing:

  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sour cream
  • 2 cloves garlic minced
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon dry mustard
  • 2 teaspoons dried parsley

Instructions

  • Blend all the ingredients for the dressing in a blender.
  • Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking.
  • Combine all the ingredients for the salad and about 1/2 the dressing. Mix then add more dressing to reach the desired consistency.
  • Refrigerate at least 1 1/2 hours before serving. Enjoy!

Nutrition

Calories: 243kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 548mg | Potassium: 286mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 89.3mg | Calcium: 49mg | Iron: 1.3mg