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Italian pasta salad in bowl

Italian Pasta Salad

  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Category: Lunch
  • Method: stovetop
  • Cuisine: Italian inspired
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Category: Lunch
  • Method: stovetop
  • Cuisine: Italian inspired
  • Diet: Gluten Free

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

  1. Cook the dry gluten free pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
  2. 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.
  3. 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.
  4. Pour the dressing over the salad and stir until well combined.
  5. Serve immediately or cover and refrigerate until ready to serve.

Keywords:

Italian pasta salad, pasta salad with Italian dressing, pasta salad