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Summer Pasta Salad with Tomatoes, Artichokes and Arugula

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  • Author:
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This no-mayo summer pasta salad with tomatoes, artichokes, and arugula gets even better as it sits – making it perfect for picnics and light dinners.


  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, sliced into thin half-moons
  • 4 medium garlic cloves, minced
  • Pinch of red pepper flakes
  • 2 cups cherry tomatoes, halved
  • 1/4 teaspoon fine sea salt, plus more to taste
  • One 15-ounce can chickpeas, drained and rinsed
  • 8 ounces short pasta, like shells, orecchiette, or gemelli
  • 3 packed cups arugula
  • 1 cup roughly chopped marinated artichokes
  • Freshly ground black pepper, to taste


  1. Bring a large pot of generously salted water to a boil for the pasta.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until lightly browned, about 5 minutes. 
  3. Add the garlic and pepper flakes and cook for 30 seconds more, until fragrant. Add the tomatoes and salt, and cook until the tomatoes soften and start to get juicy, 3 to 5 minutes. Using the back of a wooden spatula, lightly press on the tomatoes to break them up a little. Lastly, stir in the chickpeas and cook for 2 to 3 minutes.
  4. Meanwhile, cook the pasta according to package directions until al dente. Drain and rinse under cold water.
  5. Combine the pasta with the tomato-chickpea mixture, along with the arugula, artichokes, and lots of black pepper. Taste and adjust the seasonings, if needed.


  • Serving Size: 1/4 of the recipe
  • Calories: 460

Keywords: vegan, pasta, salad, tomatoes, artichokes

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