Artichoke and Sun-dried Tomato Pasta Salad

Guest recipe and blog by Ligias @Ligiasfreshbowls

It’s almost Summer and that means it’s time for bbq’s, graduation parties and FUN! Most Summer parties usually include pasta salads – And while I LOVE the flavor of traditional pasta salads, I wanted to create a lighter take on the original without the mayo-based dressing (since most of the Summer parties are outside). This is perfect to eat on a hot day and it will last. This sun-dried vinaigrette is simple to make and packed with flavor. 

Sun-dried tomatoes are loaded with lycopene, a powerful antioxidant. They are great for your digestive health and loaded with fiber. And for next level gut support, I added in 4 capsules of Just Thrive Probiotic to make this pasta salad SUPER gut healthy!

If you have a hard time swallowing pills, you can easily add your daily serving of Just Thrive Probiotic to any meal. It’s odorless and tasteless and can be baked or even frozen and still maintain potency. The strains do not even come alive until they reach the intestines. It’s time to feel your best this summer!  Let’s get cooking!

Artichoke and Sun-dried Tomato Pasta Salad

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Course: Side dish

Diet: Vegetarian, Diary free 

Servings: 8

Vinaigrette Ingredients:

Pasta Salad Ingredients:

  • 1 lb cooked pasta (ideally gluten free) 
  • 1 can of artichoke hearts quartered
  • 2 tbsp olive oil
  • 1 diced shallot
  • ½ cup sun-dried tomatoes
  • ¼ cup fresh basil
  • Optional: ¾ cup parm cheese (or choose dairy-free option)


  1. Combine all the vinaigrette ingredients in a blender. It will be a thicker consistency. 
  2. Boil your pasta until cooked.
  3. While the pasta is boiling, heat your skillet on medium heat. Add in the olive oil and artichoke hearts along with salt and pepper to taste. Sautee for a few minutes until golden brown.
  4. Remove from heat and add in your shallot and sun-dried tomatoes.
  5. In a large bowl, combine the pasta, vinaigrette, artichoke mixture, basil and cheese.
  6. Serve immediately. Store in the fridge.



Love, Emily

By the way… 

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