Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds

Quick and EasyGluten-FreeVeganPasta and Noodles

Fusilli pasta tossed with marinated artichoke hearts, sun-dried tomatoes, and toasted almonds.

Photography Credit: Elise Bauer

The summer potluck season is here! One of the challenges of preparing a dish to share with a group is food sensitivities or preferences.

Some of your gathering may be vegetarian, or gluten-free, or dairy-free, or all three. Pasta is pretty easy to do gluten-free, there are many gluten-free brands available that are pretty good (we’ve been using Bionaturae lately).

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But if you’re going dairy-free, what about the Parm? To me pasta without Parmesan, or some other nutty cheese, is just missing something. So, following a tip from Sunset Magazine, I used chopped toasted almonds instead. You still get that nutty richness from the almonds, and lots of flavor.

Pasta with Artichoke Hearts & Sun Dried Tomatoes

One of the things I have found using gluten-free pasta is that it doesn’t do as well cold, as wheat pasta. I made the dish both ways, using gluten-free and regular pasta. Both were great warm and freshly made.

The regular pasta version was also good cold and reheated. The gluten-free version got a little stiff when chilled, and never fully recovered when reheated.

I love this pasta dish as a basis for experimentation. The original idea came from a farfalle roasted pepper recipe in Sunset. I could also see tossing in fresh sliced basil or strips of grilled chicken.

Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 6 to 8


  • 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
  • Salt
  • 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
  • 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
  • 1 cup chopped toasted almonds
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
  • 2 tablespoons extra virgin olive oil


1 Cook the pasta, al dente: Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente.

While the pasta is cooking, prep the other ingredients.

2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.

3 Drain pasta, add to artichoke hearts: When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix.

4 Season with lemon juice, pepper, parsley, oil: Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix.

Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.

At this point you can make ahead and reheat to serve.

Serve warm.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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11 Comments / Reviews

No ImagePasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds

Did you make it? Rate it!

  1. Barbara

    I also added roasted red peppers


  2. Lisa

    Hi Elise — I went vegan last year, and this pasta dish is great. The nuts and zest give it that extra something in lieu of cheese. Thanks for the vegan recipes! -Lisa


    Show Replies (1)
  3. Juliana H.

    I made this for an end-of-the-school-year potluck and people went crazy for it! I used penne since it’s what we had in the house but otherwise made it exactly as is. Delicious! I used to really dislike potlucks because I never knew what to bring, but this is a definite crowd-pleaser.


  4. A

    Toasted bread crumbs are another alternative to cheese, though that’s a lot of carbs.

  5. Nicole @ GFShoestring

    I’m so glad that you brought up the topic of gluten-free pasta, Elise. I have had the most success with gluten-free pasta, both warm and cold, and find that it reheats well when I follow a particular preparation technique.

    I cook the pasta until the moment the water becomes cloudy, meaning it has given off a lot of its starch. That is usually a few minutes short of the recommended boiling time. Then, I quickly drain it and rinse it with lukewarm water. I find this method to be somewhat less important when I use corn pasta, like Sam Mills, but essential when I use brown rice pasta.

    I ruined so many pounds of gluten-free pasta before figuring this out, so I thought maybe I’d save you some trouble!


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