Italian Pasta Salad
Everyone needs a great pasta salad recipe to use for parties in their collection. This is the one!
Servings: 24 servings
Ingredients
DRESSING:
- ¼ cup marinade from artichoke hearts (you'll be using them in the salad)
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh Italian parsley
- 2 teaspoons Dijon mustard
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
SALAD:
- 12 ounces rainbow rotini pasta
- One 12-ounce jar marinated artichoke hearts, drained (marinade reserved)
- 8 ounces mozzarella cheese, cut into ½-inch cubes
- 2 cups chopped seedless English cucumber
- 2 cups halved cherry tomatoes
- 1 cup finely chopped red onion
- 1 cup sliced radishes
- ⅓ cup chopped celery
- ⅓ cup sliced green olives
- ⅓ cup sliced green onions
Instructions
- In a small jar with a tight fitting lid, shake the dressing ingredients together.
- Cook pasta as directed on the package; drain. Rinse with cold water; drain.
- In a large bowl, stir together the remaining salad ingredients with the pasta. Pour the dressing over the top; toss gently to coat.
- Cover and refrigerate for at least one hour before serving.
Notes
- This salad is meant to serve a large crowd at a party. Feel free to cut the recipe in half if serving a smaller bunch.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 177mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg