Artichoke Parmesan Pasta

Recipe Information

Total Time: 

30 minutes



This quick and simple pasta salad is packed with delicious flavor.


  • 1/2 pound pasta shells
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 tablespoon fresh garlic, minced
  • 1 (14-ounce) can artichoke hearts, quartered, drained, and rough-chopped into large pieces
  • 1/2 cup mixed chopped olives or chopped, pitted kalamata olives
  • 2 teaspoons capers
  • 1 teaspoons juice from capers
  • 1/2 cup shredded Parmesan cheese
  • 4 tablespoons fresh basil, minced
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper


  1. Cook pasta until al dente and drain.
  2. Heat 2 tablespoons of the olive oil in a skillet and saute the bell peppers and garlic for 2-4 minutes.
  3. Add artichokes, olives, capers, and caper juice and saute a couple minutes more.
  4. Toss the pasta with the sauteed vegetables and 2 tablespoons of olive oil, lemon juice, basil, salt, pepper, and Parmesan. Serve cold or at room temperature.

Serving Suggestion

Delicious served with green salad and garlic bread. For a non-vegetarian pasta dish, serve with Italian sausage or meatballs.

Nutritional Information

Per Serving: 232 calories, 5 g. fat, 34 mg. cholesterol, 36 g. carbohydrate, 7 g. dietary fiber, 11 g. protein, 388 mg. sodium