Description
A colorful, no-fuss pasta salad loaded with fresh mozzarella, marinated artichokes, olives, herbs, and bright tomatoes, all tossed in a zesty Italian marinade.
Ingredients
- 12 oz (340 g) short pasta (rotini, penne, or farfalle) — cooked and cooled
- 3/4 to 1 cup zesty Italian dressing (store-bought or homemade)
- 8 oz (225 g) fresh mozzarella pearls or bocconcini, halved
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1 cup black olives, halved
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, very thinly sliced (optional)
- 1/4–1/3 cup fresh basil, torn or chiffonade
- 2 tbsp fresh parsley or oregano, chopped (optional)
- Salt and freshly ground black pepper, to taste
- 6–8 oz sliced salami or pepperoni (optional add-in)
- Roasted red peppers (optional add-in)
- Grated Parmesan (optional add-in)
Instructions
- Cook the pasta to just al dente per package directions. Drain and rinse under cold water until cool.
- Transfer to a large mixing bowl.
- Pour 3/4 cup of the zesty Italian dressing over the cooled pasta. Toss gently.
- Add mozzarella, chopped artichoke hearts, olives, tomatoes, and red onion. Toss gently.
- Stir in most of the basil and parsley, leaving a little fresh basil for garnish.
- Taste and season with salt and pepper.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Garnish with remaining basil just before serving.
Notes
Best served chilled or at room temperature. Holds up well and is kid-friendly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian