This vibrant Aegean-style salad combines tender steamed baby artichokes with al dente penne pasta, dressed in a refreshing blend of tomato juice, lemon, olive oil, and fresh herbs. The dish offers a delightful contrast of textures, from the creamy artichoke hearts to the chewy pasta, all brightened by the acidity of lemon and the briny pop of capers and Kalamata olives. It is a satisfying, protein-rich vegan main that captures the essence of Greek coastal cooking. Perfect for warm-weather lunches, potlucks, or a light weeknight dinner, this salad is as beautiful as it is delicious. The flavors meld beautifully, making it a favorite for those who enjoy bold, fresh ingredients without the heaviness of traditional hot dishes.
Vegan: Aegean Artichoke & Penne Salad
Description
This vibrant Aegean-style salad combines tender steamed baby artichokes with al dente penne pasta, dressed in a refreshing blend of tomato juice, lemon, olive oil, and fresh herbs. The dish offers a delightful contrast of textures, from the creamy artichoke hearts to the chewy pasta, all brightened by the acidity of lemon and the briny pop of capers and Kalamata olives. It is a satisfying, protein-rich vegan main that captures the essence of Greek coastal cooking. Perfect for warm-weather lunches, potlucks, or a light weeknight dinner, this salad is as beautiful as it is delicious. The flavors meld beautifully, making it a favorite for those who enjoy bold, fresh ingredients without the heaviness of traditional hot dishes.Ingredients
Directions
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Trim the stems off the baby artichokes and peel away the tough outer leaves until you reach the tender yellow-green hearts.
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Cut the artichoke hearts into quarters.
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Combine 1/4 cup lemon juice with 2 cups water in a medium bowl.
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Add the artichoke quarters to the lemon water and toss to prevent discoloration.
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Drain the artichokes and steam them until tender, about 20 minutes.
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Once steamed, cool the artichokes slightly and then refrigerate or chill on ice to stop the cooking process.
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In a large pot, bring 2 quarts of water to a rapid boil.
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Add 1 teaspoon of salt to the boiling water, then add the penne.
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Cook the penne until al dente, about 10 minutes.
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Drain the pasta and rinse thoroughly with cold water to cool it down.
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In a food processor or blender, combine tomato juice, olive oil, juice of one lemon, minced garlic, parsley, basil, salt, and pepper.
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Puree the dressing mixture for 30 seconds until smooth.
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In a large salad bowl, toss together the chilled artichokes, cooled penne, chopped fresh tomato, Kalamata olives, and capers.
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If using, add the feta cheese to the bowl.
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Pour the prepared dressing over the salad ingredients and toss well to coat everything evenly.
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Serve immediately or chill briefly before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 145.5kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 121.7mg6%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 8.5g34%
- Sugars 1.5g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep this recipe fully vegan, omit the feta cheese or substitute with a vegan feta alternative made from tofu or cashews.
You can use canned artichoke hearts to save time; simply rinse and drain them before adding to the salad. If using canned, skip the steaming and chilling steps.
This salad tastes even better after sitting for 30 minutes to an hour, allowing the flavors to meld together. It can be stored in an airtight container in the refrigerator for up to 3 days.
If you prefer a chunkier dressing, you can pulse the ingredients in the food processor just a few times instead of pureeing completely.
