Italian Pasta Salad
This delicious Italian Pasta Salad is made with fresh veggies, Italian cheeses and a tasty vinaigrette that will have your family coming back for seconds!
Equipment
- Large pot
- Mixing bowls
Ingredients
- 16 oz dry rotini pasta
- 12 sweet mini peppers, stems removed and diced can substitute with 2 large sweet bell peppers
- 10 oz sweet baby tomatoes, cut in half
- 2.25 oz can of sliced black olive, drained
- 7 oz jar marinated artichoke hearts, drained and chopped
- ¼ cup pepperoncini peppers, finely chopped
- 8 oz fresh mozzarella, diced
- ⅓ cup parmesan cheese, grated
- ⅓ cup fresh parsley, chopped
Italian Dressing
- 1 large shallot, minced
- 2 cloves garlic, minced
- ¼ cup red wine vinegar can substitute with white wine vinegar
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp Italian seasoning
- pinch of red pepper flakes optional
- 1 cup olive oil
- salt & pepper
Instructions
- Fill a large pot with water and add a pinch of salt. Bring to a boil and cook pasta to al dente according to package instructions. Drain and rinse with cold water. Set aside.
- While the pasta is cooking make the dressing. Add shallots and garlic to a bowl along with red wine vinegar, balsamic vinegar and a pinch of salt. Allow to marinate for at least 5 minutes.Then add remaining dressing ingredients and whisk to combine. Season with a pinch of salt and pepper and set aside.
- In a large bowl combine cooked pasta with mini peppers, tomatoes, sliced black olives, artichoke hearts, pepperonicini peppers, mozzarella, parmesan and fresh parsley. Pour the dressing over the top and mix until well combined. Season with additional salt & pepper to taste and serve. Enjoy!
Nutrition
Sodium: 241mgSugar: 3gFiber: 2.8gPotassium: 89.5mgCholesterol: 15.9mgCalories: 389kcalMonounsaturated Fat: 13.5gPolyunsaturated Fat: 2.4gSaturated Fat: 5.2gFat: 24.4gProtein: 10.3gCarbohydrates: 33.6g
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