Summertime is just perfect for enjoying a light and flavorful salad. Ours starts off with bowtie pasta that’s tossed with salty black olives, crispy bacon, juicy tomatoes, and delicious artichoke hearts. The easy vinaigrette contains a sweet and spicy blend of ingredients that ties everything together and makes this the perfect pasta salad to bring to a picnic, a backyard barbecue, a neighborhood potluck, or even to the beach. It’s also simple enough to make ahead and chill overnight to serve the next day. If you happen to have any leftovers, you can always add in grilled chicken, turkey, or tofu and turn this dish from a side salad to a hearty lunch the next day.

Artichoke and Bacon Summer Salad

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• Author: sgauley
• Total Time: 1 hour
• Yield: 8–10 servings 1x

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Description

A light summer salad with bold flavors.

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Ingredients

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• 8 ounces bowtie pasta 
• 3 ounces black olives, halved
• 6 ounces cherry tomatoes 
• 6 ounces artichoke hearts, in water, diced
• 6 slices crispy bacon 

Vinaigrette 

• 1 tablespoon Italian parsley, dried
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1/2 cup olive oil
• 1–2 cloves garlic, minced
• 1 teaspoon dijon mustard
• 1 teaspoon apple cider vinegar
• 1 tablespoon honey 
• 1–2 shallots, diced
• 1 teaspoon champagne vinegar 
• 1 bunch chives, chopped 

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Instructions

1. Combine all ingredients for the vinaigrette in a bowl. Whisk together and set aside. 
2. Cook bacon according to package instructions. (350F for approximately 25-30 minutes). Cook until crispy. Remove and place onto paper towel. Allow to cool and then dice into small pieces. Set aside.
3. Bring a large pot of water to a boil. Follow package instructions to cook the bowtie pasta. 
4. Weigh out 6 ounces of artichoke hearts, drain, and dice into small pieces. 
5. Weigh out 6 ounces of cherry tomatoes and halve them. 
6. Weigh out 3 ounces of black olives and halve them. 
7. Drain pasta from the boiling water into a bowl and add in the diced olives, tomatoes, artichokes, and bacon. Toss with the vinaigrette and serve at room temperature. Or, chill in the refrigerator and serve cold. 

• Prep Time: 30 minutes
• Cook Time: 30 minutes