Easy Italian Pasta Salad
This incredibly flavorful Italian Pasta Salad recipe combines a delicious mix of classic antipasto ingredients.
Servings 10
Ingredients
For the Salad
- 12 ounces farfalle pasta, uncooked
- 2 cups cherry tomatoes, halved
- 8 ounces soppressata, chopped
- 8 ounces bocconcini mozzarella, halved
- 8 ounces marinated artichoke hearts, chopped
- ½ cup kalamata olives, halved
- 2 tablespoons fresh parsley, chopped
For the Dressing
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon garlic, grated
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Make the Dressing
- Add all of the dressing ingredients into a small mixing bowl.
- Whisk until well combined, then set aside.
To Make the Pasta Salad
- Heat a large pot of water and once it comes to a boil, add in some salt and the pasta.
- Cook according to the instructions on the package, until it’s al dente. Then rinse and drain. I would typically never tell you to rinse pasta, because you need the starches, but pasta salads are the except to that rule.
- While the pasta is cooking, slice the cherry tomatoes and mozzarella in half. If you’re using mozzarella pearls, you can leave them whole.
- Slice the soppressata into quarters, along with the kalamata olives in half, then chop the artichoke hearts.
- Add the drained pasta into a large bowl, and add the tomatoes, mozzarella, soppressata, olives, artichoke hearts over the pasta. Sprinkle the chopped parsley on top.
- Pour the dressing over the top and toss until well combined. Allow to chill in the fridge for at least 1 hour before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Easy Italian Pasta Salad
Amount per Serving
Calories
430
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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