Italian Vegetable Pasta Salad
Delicious and easy pasta salad! Versatile to add your vegetables or make vegetarian by omitting the pepperoni. Amazing vinaigrette dressing! Great side for your grilling or BBQ dishes.
Ingredients
Italian Vegetable Pasta Salad
- 1/2 lb. Dry Mini Penne Pasta cooked and drained
- 8 oz. Artichoke hearts chopped bite-size about 1 cup
- 6 oz. Salami chopped bite-size
- 8 oz. Cherry or Grape Tomatoes halved 1 pint
- 1/2 cup Red onion chopped
- 4 oz. Roasted Red peppers chopped about 1/2 cup
- 1/2 cup Black Olives chopped bite-size
- 8 oz. Buffalo Mozzarella balls halved or minis
- 2 oz. Pepperoncini julienned about 1/4 cup
Dressing
- 1/2 cup EVOO
- 3 tbsp. Lemon Juice
- 3 tbsp. Red Wine Vinegar
- 1 1/2 tsps. Dijon mustard
- 1 tsp. Dried Oregano
- 1 tsp. Freshly Ground Kosher Salt
- 1/2 tsp. Freshly Ground Pepper
Instructions
Italian Pasta Salad
- Cook pasta as directed to al dente. Drain and set aside to cool.
- Assemble remaining pasta salad ingredients into a large bowl. Stir. Add pasta.
- Whisk dressing ingredients together. Pour over salad. Mix well.
- Top with fresh basil.
Notes
Please note that these are close measurements. No need to be exact. Please feel free to add or use less of any ingredient to your liking.