The Best Easy Italian Pasta Salad

This vibrant Italian pasta salad is a symphony of flavors and textures, featuring bow tie pasta, cherry tomatoes, cucumber, Kalamata olives, artichoke hearts, and creamy mozzarella, all tied together with a zesty homemade dressing. Perfect for potlucks, picnics, or a quick weeknight dinner, this salad is a crowd-pleaser!

Ingredients

• Bow tie pasta 1 1/2 cups
• Olive oil 1/4 cup
• Red wine vinegar 2 tablespoons
• Dijon mustard 1 tablespoon
• Dried oregano 1 teaspoon
• Salt 1/2 teaspoon
• Black pepper 1/4 teaspoon
• Fresh parsley 1/4 cup
• Cherry tomatoes 1 1/2 cups
• Cucumber 1 large
• Kalamata olives 1 cup
• Artichoke hearts 1 (14 oz) can
• Fresh mozzarella 8 oz

Instructions

Cook the bow tie pasta according to package instructions until al dente, then drain and set aside to cool. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper to make the dressing.

Add the cooled pasta to the bowl with the dressing and toss until the pasta is well coated.

In a separate bowl, chop the fresh parsley and set aside. Slice the cherry tomatoes in half and add them to the pasta bowl.

Peel the cucumber and slice it thinly, then add it to the pasta bowl.

Drain the Kalamata olives and add them to the pasta bowl. Drain the artichoke hearts and chop them into smaller pieces, then add them to the pasta bowl.

Slice the mozzarella into small balls and add them to the pasta bowl.

Stir in the chopped parsley. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Before serving, give the pasta salad a good stir and adjust the seasoning if needed.

Divide the salad among six plates and serve chilled.

Notes

Use high-quality ingredients, especially the olive oil and red wine vinegar, as they make a big difference in the flavor of the dressing.

Make sure to cook the pasta al dente, as it will continue to cook a bit after draining.

Let the pasta cool completely before adding it to the dressing to prevent it from absorbing too much oil.

You can customize the salad to your taste by adding other ingredients like grilled chicken or bell peppers.

If using a different type of pasta, adjust the cooking time according to the package instructions.

Chop the parsley just before adding it to the salad to preserve its freshness and flavor.

Keep the salad refrigerated for up to 24 hours, but it’s best consumed within 12 hours for optimal flavor and texture.

You can also make the dressing ahead of time and store it in the fridge for up to 5 days.

This salad is perfect for picnics, potlucks, or casual gatherings, as it’s easy to transport and serves a crowd.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 450mg
• Total Carbohydrates: 34g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 20g