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Quick and Easy Italian Pasta Salad

A simple Quick and Easy Italian Pasta Salad Recipe that is a family and crowd pleaser. It is loaded with delicious and nutritious Italian Vegetables. Best made ahead and allowed time to marinate and absorb all the delicious flavors.
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Italian
Keyword Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 people

Ingredients

Dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons dried Italian seasoning
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Salad:

  • 1 lb fusilli pasta cooked according to package directions, rinsed with cold water to bring to room temperature (try to buy Italian pasta made with ancient grains or use gluten free pasta)
  • ½ cup Kalamata pitted olives
  • ½ cup Casterlvano pitted olives
  • 1-14.5 ounce whole grilled artichokes in oil drained
  • 6 ounces roasted red & yellow peppers in oil drained and cut into chunks
  • 1-14.5 ounce of fire roasted diced tomatoes
  • ½ cup finely grated Parmesan Cheese
  • Fresh Parsley chopped for topping
  • More grated Parmesan Cheese for topping

Instructions

Dressing:

  1. Place all ingredients in a medium bowl and whisk to combine.

Salad

  1. Add pasta in a large serving bowl and toss half the dressing to coat pasta evenly.
  2. In a medium bowl toss the vegetables and the rest of the dressing until vegetables are evenly coated.
  3. Mix dressed vegetables, and Parmesan Cheese in with the pasta till evenly blended.
  4. When you serve, top with chopped fresh parsley and Parmesan if using.

Recipe Notes

You can store it in the refrigerator for 3 days, covered. I like to make a day ahead to allow the ingredients to marinate.