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.
Servings: 8 people
Equipment
- Stock Pot
- Medium Bowl
- Serving Bowl
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:
- Place all ingredients in a medium bowl and whisk to combine.
Salad
- Add pasta in a large serving bowl and toss half the dressing to coat pasta evenly.
- In a medium bowl toss the vegetables and the rest of the dressing until vegetables are evenly coated.
- Mix dressed vegetables, and Parmesan Cheese in with the pasta till evenly blended.
- When you serve, top with chopped fresh parsley and Parmesan if using.
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.