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Tomato & artichoke pasta salad : less is more !

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Very simple pasta salad with fresh cherry tomatoes and juicy artichoke hearts with a lemon juice and olive oil dressing.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 20 cherry tomatoes (300 g)
  • 2 cans artichoke hearts (2 x 240 g drained weight)
  • 320 g gluten free spaghetti (80 g/serving)
  • 4 tbsp. olive oil extra virgin
  • 1 squeeze lemon juice to taste
  • 2 tsp. dried oregano
  • 1 pinch salt, pepper I like to use Sichuan pepper
  • 1 handful fresh basil leaves


  • 2 slices lemon organic


  • Boil water with salt. Cook the pasta according to the instructions on the package.Drain and rinse under cold water for 1 minute.
  • Wash the tomatoes and cut them in half.
  • Drain the artichoke hearts and cut them in half.
  • If desired, cut the lemon slices in small pieces, skin on.
  • Toss the tomatoes, the artichokes and the lemon in a large bowl with oliveoil, a squeeze of lemon juice, salt, pepper and oregano.
  • Add the pasta to the bowl and mix well.
  • Serve cold with fresh basil leave and a dash of pepper.
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