Italian Style Pasta Salad with Artichokes and Tomatoes

5 from 1 vote

Italian Style Pasta Salad with Artichokes and Tomatoes

This easy pasta salad recipe takes just 20 minutes to make and it's loaded with flavor from briny olives, fresh herbs, juicy tomaotes and a creamy homemade Italian dressing.

Course dinner, lunch, Salad, Side Dish

Cuisine American, Italian

Prep Time 12

Cook Time 8

Total Time 20

Servings

Calories 573kcal

Author Mihaela

Equipment

Ingredients

Salad:

2 tsp sea salt
8 oz (226g) short-cut pasta of choice
6 oz (170g) Italian salami chopped
1 14-ounce (396g) jar marinated artichoke halves drained and chopped
8 oz (226g) fresh mozzarella pearls drained
1/4 cup (25g) Parmesan Cheese finely grated
1/2 cup (90g) black olives pitted and sliced diagonally
1/2 cup (90g) green olives pitted and sliced diagonally
10 oz (283g) cherry tomatoes halved
1/2 medium red onion finely diced
1/3 cup parsley finely chopped

Italian dressing:

3 tbsp (45ml) white wine vinegar
1/4 cup (60ml) extra virgin olive oil
3 tbsp (45ml) mayonnaise
2 tsp Italian seasoning mix
1 tbsp raw honey
1 garlic clove finely grated or pressed
Sea salt and ground pepper or to taste

Get Recipe Ingredients

Instructions

Fill a large pot with water and add 2 teaspoons of sea salt. Bring to a boil over high.
2 tsp sea salt
Once bubbling, carefully add in the pasta and cook according to package instructions.
8 oz (226g) short-cut pasta of choice
Meanwhile, in a small jar, add all the dressing ingredients and shake vigorously to emulsify.
3 tbsp (45ml) white wine vinegar, 1/4 cup (60ml) extra virgin olive oil, 3 tbsp (45ml) mayonnaise, 2 tsp Italian seasoning mix, 1 tbsp raw honey, 1 garlic clove, Sea salt and ground pepper
Chop all the ingredients for the salad.
Once the pasta is cooked to al dente, drain and set aside in a large bowl. Allow it to cool for a few minutes.
Add the remaining prepped ingredients to the bowl with the pasta.
Drizzle with the dressing.
Toss to combine and serve!

Video

Notes

See the post above for more details about how to make this easy pasta salad. Here are some of the most important things to keep in mind:

You can use any kind of short-cut pasta you like for the salad.
Only cook the pasta to al dente to avoid a mushy salad.
Feel free to swap out the mozzarella for another kind of soft cheese, such as feta.
Add extra protein to the antipasti salad with shredded chicken or grilled shrimp.
To make the pasta salad vegan, omit the meat and use plant-based mozzarella. Skip the mayo in the dressing as well, or use dairy- and egg-free mayo.
To make a gluten-free version, use your favorite gluten-free pasta.
I recommend cutting of the veggies into very small pieces and others into larger pieces. The tiny pieces will mix up very well and infuse the dish with flavor. The larger pieces add texture.
Serve the salad cold or at room temperature.
Store leftovers in an airtight container for up to four days. This salad is great for meal prep, and it won't wilt after you add the dressing, because there are no tender greens.

Nutrition