Ingredients – 8 Persons


  • 500g of Wellside Dark Macaroni Cicclione Pasta
  • 1 x 440g can of artichokes, drained.
  • 1 x 440g can chopped tomatoes
  • 1 red onion, chopped
  • 1/4 tsp crushed chillies (optional)
  • Mexican spice seasoning (optional)
  • 3 garlic cloves crushed and chopped
  • 2 tbsp olive oil
  • 1 vegan stock cube
  • Salt and pepper to season

Optional Extras

  • 1 x green pepper, chopped
  • 8 cherry tomatoes, sliced

When you need a vegan summer barbecue dish that’ll wow the crowds after a long absence, this is just the ticket.  Our Summer BBQ Artichoke Macaroni Salad is great for a get-together with friends and family, or part of a pot-luck barbeque that’s easily made beforehand.

The tartness from the canned artichokes will enhance the flavour of the tomatoes, and with such a yummy sauce it’ll be a firm favourite amongst the crowd!



  1. 1. Cook Wellside Dark Macaroni Cicclione Pasta in boiling salted water as per instructions. Add vegan stock cube.
  2. 2. In a frying pan, fry olive oil, garlic, chillies and onion over a medium heat until light brown.
  3. 3. Add the artichokes hearts and season with salt and pepper. Continue to cook for 3 minutes.
  4. 4. Add the chopped tomatoes and continue to cook for 3 minutes.
  5. 5. Transfer to a big bowl with the pasta. Add optional green pepper and tomatoes, and serve!

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