Description
A vibrant and flavorful pasta salad featuring bow tie pasta, mozzarella, sun-dried tomatoes, artichoke hearts, Gaeta olives, and fresh parsley, all tossed in a zesty homemade Italian dressing. Perfectly chilled, this pasta salad is a refreshing and easy dish ideal for picnics, potlucks, or light lunches.
Ingredients
Scale
Pasta Salad
- 1 pound bow tie pasta or any bite-size pasta you like
- 8 ounces mozzarella balls, halved or cubed block mozzarella
- 1/2 cup Gaeta olives, pitted and sliced (substitute Kalamata if desired)
- 2 (15 ounce) cans artichoke hearts, drained and quartered
- 1 (12 ounce) jar sun-dried tomatoes, drained and sliced
- 1/2 cup chopped Italian flat-leaf parsley
Italian Dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup sun-dried tomato oil (use extra virgin olive oil to make up the difference)
- 2 teaspoons Dijon mustard
- 1/4 cup grated Pecorino Romano cheese
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 2 cloves garlic paste
- Salt and pepper to taste
Instructions
- Prepare the Italian dressing: Combine red wine vinegar, lemon juice, sun-dried tomato oil, Dijon mustard, grated Pecorino Romano, dried oregano, crushed red pepper flakes, and garlic paste in a bowl. Whisk vigorously until the dressing is fully emulsified. Alternatively, use a food processor, blender, or immersion blender for a smoother texture. Taste and adjust seasoning with salt and pepper to preference.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, approximately 10-12 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, halved mozzarella, sliced Gaeta olives, chopped parsley, quartered artichoke hearts, and sun-dried tomatoes. Toss gently to mix the ingredients evenly.
- Add the dressing: Pour about three-quarters of the prepared Italian dressing over the pasta mixture and toss well to coat all ingredients. If the salad seems dry, gradually add the remaining dressing until the desired consistency and flavor are achieved. Reserve any leftover dressing for serving or future use.
- Chill and serve: Cover the pasta salad and refrigerate it for at least one hour to allow the flavors to meld and intensify. Serve chilled and enjoy as a refreshing side or main dish.
Notes
- The sun-dried tomato oil imparts a distinctive flavor to the dressing; supplement with extra virgin olive oil as needed to reach the desired quantity.
- Chilling the pasta salad for a few hours enhances the flavor significantly.
- To refresh leftover pasta salad, stir in a little extra oil and vinegar just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
Keywords: Pasta Salad, Sun-Dried Tomatoes, Artichokes, Italian Dressing, Mozzarella, Summer Salad, Potluck Recipe, Easy Pasta Salad