Ingredients
- 2 cups dry pasta
- 1/2 cup kalamata olives, sliced in half
- 1 cup cherry tomatoes, sliced
- 1 cup chopped romaine lettuce
- 1/2 cup grilled artichoke hearts, chopped
- 1/2 cup diced English cucumber
- 1/4 cup diced red onion
- 1/2 cup mozzarella balls
- 4 oz soppressata, diced
- 1/4 cup fresh parsley, chopped (plus more for serving)
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup grated parmesan cheese (plus more for serving)
- salt and pepper to taste
Dressing
- 1 tablespoon dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 clove finely minced or pressed garlic
- salt and pepper to taste
Method
- Cook the dry gluten free pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
- Add the pasta, kalamata olives, cherry tomatoes, romaine lettuce, grilled artichoke hearts, cucumber, red onion, mozzarella balls, soppressata, fresh parsley, fresh basil leaves, and parmesan cheese to a large mixing bowl.
- Next, make the dressing. Add the dijon mustard, red wine vinegar, olive oil, garlic, salt, and pepper to a high powered blender or food processor and blend until well combined.
- Pour the dressing over the salad and stir until well combined.
- Serve immediately or cover and refrigerate until ready to serve.
Keywords: Italian pasta salad, pasta salad with Italian dressing, pasta salad
