Looking for some fresh inspiration for your next summer gathering? Italian pasta salads are a fantastic way to add vibrant flavors to your table. From the classic Caprese to a zesty antipasto mix, there’s so much boldness in every bite. Whether you’re hosting friends or treating yourself at home, these recipes are sure to impress. Let’s explore the delicious world of pesto tortellini and lemon basil penne together!
Classic Caprese Pasta Salad
The Classic Caprese Pasta Salad is a delicious and invigorating dish that embodies the vibrant flavors of Italy. This delightful salad combines the simplicity of the traditional Caprese salad with the heartiness of pasta, making it a perfect side or main dish for any summer gathering or casual meal.
The freshness of ripe tomatoes, the creaminess of mozzarella, and the fragrant aroma of fresh basil leaves come together beautifully with a drizzle of balsamic glaze and olive oil, offering a balanced and appetizing taste.
This recipe serves 4-6 people and is an excellent way to enjoy seasonal produce. The pasta acts as a perfect base, absorbing the flavors of the dressing while adding a pleasant texture. Whether you’re hosting a garden party or simply enjoying a quiet meal at home, this Classic Caprese Pasta Salad will surely impress with its vibrant colors and zesty flavors.
Ingredients:
- 12 ounces of rotini or fusilli pasta
- 1 pint of cherry tomatoes, halved
- 8 ounces of fresh mozzarella balls (bocconcini or ciliegine), halved
- 1/4 cup of fresh basil leaves, torn
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta down. Set aside.
- Prepare the Vegetables and Cheese: While the pasta is cooking, halve the cherry tomatoes and mozzarella balls. Tear the fresh basil leaves into smaller pieces to release their fragrant aroma.
- Mix Everything Together: In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella, and basil. Drizzle with extra virgin olive oil and balsamic glaze. Season generously with salt and freshly ground black pepper.
- Toss and Serve: Gently toss the salad to guarantee all ingredients are evenly coated with the dressing. Adjust seasoning if necessary. Transfer the salad to a serving dish and garnish with additional basil leaves if desired. Serve immediately or refrigerate for up to an hour to allow the flavors to meld.
Extra Tips:
For the best results, use the freshest ingredients you can find. The quality of the tomatoes, mozzarella, and basil will greatly affect the flavor of the salad. If possible, opt for homegrown or farmer’s market produce.
Additionally, you can customize this salad by adding other ingredients such as arugula for added peppery flavor, or toasted pine nuts for a bit of crunch. If you’d like to make it more substantial, consider adding grilled chicken or shrimp as a protein boost.
Pesto Tortellini Salad
Pesto Tortellini Salad is a delightful and vibrant dish that perfectly encapsulates the essence of Italian flavors with a modern twist. This salad combines the fresh and aromatic notes of basil pesto with the hearty and satisfying texture of cheese-filled tortellini. It’s a versatile dish that can be enjoyed as a light main course or as a side dish to complement other Italian delicacies.
Whether you’re hosting a summer gathering or simply looking for a quick and delicious meal, Pesto Tortellini Salad is sure to impress your taste buds and those of your guests.
The beauty of this salad lies in its simplicity and the quality of its ingredients. Fresh basil, garlic, Parmesan cheese, and olive oil come together to create a rich and creamy pesto sauce that coats the tender tortellini perfectly.
Cherry tomatoes add a burst of sweetness and color, while artichoke hearts contribute a unique tang that elevates the overall flavor profile. Finished with a sprinkle of pine nuts for added crunch and fresh arugula for a peppery kick, this salad is a true celebration of Italian culinary traditions.
Ingredients for 4-6 servings:
- 1 pound cheese tortellini
- 1 cup cherry tomatoes, halved
- 1 cup artichoke hearts, quartered
- 1/2 cup pesto sauce
- 1/4 cup pine nuts
- 2 cups fresh arugula
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Cook the Tortellini: Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until they’re al dente. Once cooked, drain the tortellini and rinse them under cold water to stop further cooking and to cool them down for the salad.
- Toast the Pine Nuts: In a small skillet over medium heat, add the pine nuts. Stir frequently and toast them until they’re golden brown and fragrant. This should take about 3-4 minutes. Remove from heat and set aside to cool.
- Prepare the Salad Base: In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, artichoke hearts, and fresh arugula. Toss gently to mix the ingredients.
- Add the Pesto Sauce: Pour the pesto sauce and olive oil over the tortellini mixture. Toss everything together, ensuring that the tortellini and vegetables are well coated with the pesto.
- Season and Garnish: Season the salad with salt and pepper to taste. Add the toasted pine nuts and grated Parmesan cheese, then toss gently once more to combine.
- Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately for the best flavors, or chill it in the refrigerator for up to an hour before serving if you prefer a cooler dish.
Extra Tips:
For the best results, use fresh, high-quality ingredients, especially when it comes to the pesto sauce. Homemade pesto can offer a more vibrant flavor compared to store-bought versions.
If you want to add more protein to the salad, consider including grilled chicken or shrimp. Additionally, if you’re making this dish ahead of time, keep the pesto and tortellini separate until just before serving to prevent the pasta from absorbing too much of the sauce and becoming dry.
Enjoy your Pesto Tortellini Salad with a crisp white wine for a complete Italian dining experience.
Antipasto Pasta Salad
Antipasto Pasta Salad is a delightful fusion of classic Italian antipasto flavors and the comforting texture of pasta. This vibrant dish is perfect for summer picnics, potlucks, or a rejuvenating dinner side. Its medley of cured meats, cheeses, and fresh vegetables combined with a tangy vinaigrette makes it a crowd-pleaser.
With its colorful presentation and robust flavors, Antipasto Pasta Salad not only satisfies the palate but also brings a touch of Italy to your table.
This salad is easy to prepare, making it a convenient choice for both experienced cooks and beginners. The key to a great Antipasto Pasta Salad lies in high-quality ingredients. Opt for fresh vegetables and authentic Italian meats and cheeses to guarantee the best taste.
Whether it’s served as an appetizer, a side, or even a main dish, this pasta salad will certainly become a favorite in your recipe collection.
Ingredients for 4-6 servings:
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 4 ounces mozzarella cheese, cubed
- 4 ounces salami, sliced or cubed
- 4 ounces pepperoni, sliced or cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup Italian dressing
Cooking Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Set aside to drain completely.
- Prepare the Ingredients: While the pasta is cooking, prepare the rest of the ingredients. Halve the cherry tomatoes, chop the artichoke hearts, slice the olives, mozzarella, salami, and pepperoni to your desired size. Thinly slice the red onion and chop the fresh basil leaves.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, artichoke hearts, black and green olives, mozzarella, salami, pepperoni, red onion, and fresh basil. Toss the ingredients together gently to mix.
- Dress the Salad: Pour the Italian dressing over the mixed ingredients. Toss everything together until all the ingredients are well coated with the dressing. Verify the dressing is evenly distributed for maximum flavor.
- Chill the Salad: Cover the salad and refrigerate for at least one hour before serving. This allows the flavors to meld together and enhances the taste.
- Final Touch: Before serving, sprinkle the grated Parmesan cheese over the top of the salad. Give it a final toss to incorporate the cheese.
Extra Tips:
For an extra burst of flavor, consider adding a splash of red wine vinegar or a dash of Italian seasoning to the dressing. You can also customize this recipe by including other antipasto favorites like roasted red peppers, sun-dried tomatoes, or capers.
If you prefer a vegetarian version, simply omit the meats and add additional vegetables or beans for protein. Remember, the key to a great pasta salad is allowing time for the flavors to develop, so make it ahead when possible!
Tuscan Orzo Salad
Tuscan Orzo Salad is a delightful and invigorating dish that’s perfect for picnics, potlucks, or a light lunch. This Italian-inspired salad combines the nutty flavor of orzo pasta with the fresh and vibrant tastes of seasonal vegetables, aromatic herbs, and a zesty dressing. Its unique combination of ingredients captures the essence of Tuscan cuisine, making it a favorite among pasta salad enthusiasts.
Whether you’re hosting a summer gathering or simply craving a taste of Italy, this salad is a fantastic choice.
The beauty of Tuscan Orzo Salad lies in its versatility and simplicity. It’s a dish that you can prepare in advance, allowing the flavors to meld together beautifully. The blend of sun-dried tomatoes, olives, and artichoke hearts adds a rich, savory touch, while the addition of fresh basil and a drizzle of olive oil brings an aromatic invigorating quality to the dish.
With its vibrant colors and bold flavors, this salad not only pleases the palate but is also a visual treat.
Ingredients (serving size: 4-6 people):
- 1 1/2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup artichoke hearts, quartered
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts, toasted
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese (optional)
Cooking Instructions:
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Once cooked, drain and rinse the orzo under cold water to stop the cooking process. Set aside to cool.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
- Combine the Ingredients: In a large mixing bowl, combine the cooled orzo, cherry tomatoes, sun-dried tomatoes, Kalamata olives, artichoke hearts, red onion, basil, and parsley. Toss gently to combine.
- Add the Dressing: Pour the dressing over the orzo mixture and toss until all the ingredients are evenly coated. Verify that the dressing is well distributed throughout the salad.
- Incorporate the Final Touches: Add the toasted pine nuts and, if using, the crumbled feta cheese. Toss again gently to mix.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Extra Tips:
For an even more flavorful salad, consider preparing it a day in advance. This allows the ingredients to marinate together, enhancing the taste.
If you prefer a gluten-free version, substitute the orzo with a gluten-free pasta of your choice. Feel free to experiment with additional vegetables or proteins, such as grilled chicken or shrimp, to make it a heartier meal.
Finally, always taste and adjust the seasoning before serving to verify the perfect balance of flavors.
Lemon Basil Penne Salad
Lemon Basil Penne Salad is a revitalizing and zesty dish that’s perfect for any occasion, be it a summer picnic or a light lunch. This delightful pasta salad combines the tangy flavor of lemon with the aromatic essence of fresh basil, creating a harmonious balance that’s both satisfying and invigorating.
The addition of cherry tomatoes, mozzarella, and black olives not only adds vibrant color but also enhances the flavor profile, making this salad a feast for both the eyes and the palate. This recipe offers a wonderful way to enjoy the simplicity and freshness of Italian cuisine.
Whether you’re a pasta lover or just seeking a new dish to try, Lemon Basil Penne Salad is sure to impress. The ingredients are simple and wholesome, guaranteeing that every bite bursts with flavor. It’s easy to make, and with its bright presentation and delectable taste, it will quickly become a favorite in your culinary repertoire.
Ingredients (Serves 4-6 people):
- 12 ounces penne pasta
- 1 pint cherry tomatoes, halved
- 8 ounces mozzarella balls, halved
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Cooking Instructions:
- Cook the Pasta: Begin by cooking the penne pasta according to the package instructions. Verify it’s cooked al dente, as this will give the salad the best texture. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, lemon zest, and lemon juice. Season with salt and pepper to taste. This citrusy dressing will infuse the pasta with a bright, revitalizing flavor.
- Combine the Ingredients: In a large salad bowl, combine the cooled penne pasta, cherry tomatoes, mozzarella balls, black olives, and chopped basil leaves. Toss gently to mix the ingredients evenly.
- Add the Dressing: Pour the lemon dressing over the pasta mixture. Toss everything together until the pasta and vegetables are well coated with the dressing. Taste and adjust the seasoning if necessary.
- Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time enhances the taste and makes it more revitalizing.
- Serve: Before serving, give the salad a final toss. If desired, sprinkle with grated Parmesan cheese for an additional layer of flavor. Serve cold and enjoy your Lemon Basil Penne Salad!
Extra Tips: For the best results, use fresh, high-quality ingredients, as they’ll greatly impact the flavor of the dish. Feel free to experiment with additional ingredients like roasted red peppers or artichoke hearts to personalize the salad to your taste.
If you prefer a creamier texture, consider adding a dollop of pesto to the dressing for an extra burst of flavor. Finally, this salad can be made a day ahead, making it a convenient option for gatherings or meal prep.
Mediterranean Veggie Fusilli
The Mediterranean Veggie Fusilli is a delightful pasta salad that brings the vibrant flavors of the Mediterranean directly to your table. This dish is perfect for a light lunch or a reviving side dish at any gathering.
Combining colorful fresh vegetables with the unique texture of fusilli pasta, this salad is both visually appealing and delicious. The tangy dressing ties all the flavors together, making every bite a flavorful experience.
Ideal for serving 4-6 people, this salad is both nutritious and satisfying, packed with wholesome ingredients like cherry tomatoes, cucumbers, and olives. The addition of feta cheese brings a creamy texture, while the aromatic herbs provide an authentic Mediterranean flair.
Whether you’re hosting a summer barbecue or looking for a healthy meal option, the Mediterranean Veggie Fusilli is sure to impress.
Ingredients for 4-6 Servings:
- 12 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 3 oz feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Cooking Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the Vegetables: While the pasta is cooking, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the Kalamata olives, and finely chop the red onion. Set all the prepared vegetables aside in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper. Adjust the seasoning to taste.
- Combine Ingredients: Add the cooled fusilli pasta to the mixing bowl with the prepared vegetables. Pour the dressing over the top and toss everything together until well combined. Make sure the dressing coats all the ingredients evenly.
- Add Cheese and Herbs: Gently fold in the crumbled feta cheese, chopped basil, and parsley. Mix well to ascertain the herbs and cheese are evenly distributed throughout the salad.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled, and enjoy your Mediterranean Veggie Fusilli!
Extra Tips:
To enhance the flavors of this salad, consider using a high-quality extra virgin olive oil, as it greatly impacts the taste of the dressing.
You can also personalize the salad by adding ingredients like artichoke hearts or sun-dried tomatoes for an additional burst of flavor. If you prefer a bit of heat, sprinkle in some red pepper flakes.
This pasta salad can be prepared a day in advance, making it an excellent option for meal prep or entertaining guests. Just remember to give it a good toss before serving to redistribute the dressing.
Italian Sausage and Peppers Pasta Salad
Italian Sausage and Peppers Pasta Salad is a delightful fusion of robust flavors and comforting textures, perfect for an invigorating summer meal or a hearty side dish. This salad combines the spiciness of Italian sausage with the sweetness of bell peppers, all tossed with al dente pasta and a zesty dressing. The result is a vibrant and colorful dish that not only looks appealing on the table but also satisfies the palate with its balanced taste and variety of ingredients.
To make this pasta salad truly Italian, we incorporate classic components like juicy cherry tomatoes, fresh basil, and tangy Parmesan cheese. The dressing is a simple yet flavorful blend of olive oil, red wine vinegar, garlic, and Italian herbs, which ties all the elements together. Whether you’re serving it at a picnic, a potluck, or a casual family dinner, this pasta salad is sure to be a hit. The following recipe serves 4-6 people and is easy to prepare ahead of time, making it a convenient choice for any occasion.
Ingredients (Serves 4-6):
- 12 ounces of rotini pasta
- 1 pound of Italian sausage (mild or spicy, as preferred)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside in a large bowl.
- Prepare the Sausage: In a large skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it into bite-sized pieces with a spatula. Once cooked, transfer the sausage to a plate lined with paper towels to drain excess fat.
- Sauté the Peppers: In the same skillet, add a small amount of olive oil if needed. Add the sliced red, green, and yellow bell peppers. Sauté for about 5-7 minutes, or until they’re tender but still slightly crisp.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Adjust the seasoning as needed.
- Assemble the Salad: In the bowl with the cooked pasta, add the cooked sausage, sautéed peppers, cherry tomatoes, Parmesan cheese, and chopped basil. Pour the dressing over the salad and toss everything together until well combined.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Extra Tips:
For a more pronounced flavor, try using a mix of sweet and spicy Italian sausage. If you prefer a bit more heat, consider adding a pinch of red pepper flakes to the dressing. Fresh herbs can elevate the dish, so feel free to experiment with parsley or oregano in addition to basil.
If you’re making this salad in advance, keep the dressing separate and toss it in just before serving to maintain the pasta’s texture. This salad pairs beautifully with a glass of chilled white wine or a fruity rosé.
Sun-Dried Tomato and Olive Farfalle
Sun-Dried Tomato and Olive Farfalle is a delightful Italian pasta salad that combines the tangy sweetness of sun-dried tomatoes with the briny richness of olives, all enveloped in the satisfying texture of farfalle (bow-tie) pasta. This dish is perfect for a light lunch, a side dish at dinner, or a crowd-pleasing contribution to any potluck or picnic.
The vibrant colors and bold flavors make it not only a feast for the taste buds but also a visually appealing addition to any table setting. The combination of sun-dried tomatoes and olives brings a Mediterranean flair to this pasta salad, while the farfalle pasta provides a perfect base to soak up the flavors of the dressing.
This recipe is simple to prepare and can be made ahead of time, allowing the ingredients to meld together beautifully. The addition of fresh herbs and a sprinkle of Parmesan cheese enhances the dish’s complexity and rounds out the flavors, making it a versatile and delicious option for any occasion.
Ingredients (Serves 4-6):
- 12 ounces farfalle pasta
- 1 cup sun-dried tomatoes, julienned
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Cooking Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooled farfalle pasta, sun-dried tomatoes, Kalamata olives, cherry tomatoes, red onion, basil, and parsley.
- Dress the Salad: Pour the dressing over the pasta salad and toss gently to ascertain all ingredients are evenly coated.
- Add Cheese: Add the grated Parmesan cheese to the salad and toss again until the cheese is well distributed.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Extra Tips:
For an added depth of flavor, consider using sun-dried tomatoes that are packed in oil; just be sure to drain them well before adding to the salad. You can also substitute other types of olives, such as green Castelvetrano, if you prefer a milder olive flavor.
For a creamier texture, add small mozzarella balls (bocconcini) to the salad. If preparing in advance, keep the dressing separate until just before serving to ascertain the pasta doesn’t absorb too much liquid and become soggy. Enjoy experimenting with different herbs to customize the flavor profile to your liking.
Spinach and Artichoke Rotini Salad
Spinach and Artichoke Rotini Salad is a delightful and invigorating dish that brings the classic flavors of spinach and artichoke dip into a vibrant pasta salad. This recipe combines tender rotini pasta with fresh spinach, tangy marinated artichoke hearts, and a zesty dressing to create a dish that’s perfect for a light lunch or a side at a summer barbecue. The creamy feta cheese and the crunch from pine nuts add layers of texture and flavor, making this salad a crowd-pleaser.
Whether you’re a seasoned cook or a beginner in the kitchen, this salad is easy to prepare and can be made ahead of time, allowing the flavors to meld together beautifully. The combination of wholesome ingredients makes it both nutritious and satisfying. Serve it chilled for a revitalizing meal, or enjoy it at room temperature for a more robust flavor profile. Either way, this Spinach and Artichoke Rotini Salad is sure to impress your family and friends.
Ingredients (serves 4-6):
- 12 oz rotini pasta
- 3 cups fresh spinach, roughly chopped
- 1 can (14 oz) marinated artichoke hearts, drained and quartered
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 1/4 cup black olives, sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This will also keep the pasta from sticking together.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season the dressing with salt and pepper to taste, and set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chopped spinach, artichoke hearts, cherry tomatoes, red onion, feta cheese, pine nuts, and black olives. Pour the dressing over the salad ingredients.
- Mix and Serve: Gently toss the salad until all ingredients are well coated with the dressing. Be careful not to break up the feta cheese too much to keep its texture. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve and Enjoy: Once chilled, give the salad a final toss to redistribute the dressing and flavors. Serve it in a large bowl or platter and enjoy!
Extra Tips:
For an added burst of flavor, consider adding fresh basil or parsley to the salad. If you don’t have pine nuts, walnuts or almonds can be a great substitute, offering a different but equally delightful crunch.
When choosing artichokes, using marinated ones adds a bit more tanginess to the dish. If you prefer a creamier texture, you can also add a tablespoon of mayonnaise or Greek yogurt to the dressing.
Finally, this salad keeps well in the fridge for up to two days, making it an excellent option for meal prep.
Roasted Red Pepper and Feta Orecchiette
Roasted Red Pepper and Feta Orecchiette is a delightful Italian pasta salad that combines the robust flavors of roasted red peppers with the creamy tang of feta cheese. This vibrant dish is perfect for a light lunch or as a side dish at your next gathering. The orecchiette pasta, known for its “little ears” shape, holds onto the flavorful dressing and melds beautifully with the other ingredients, creating a harmonious balance that’s both satisfying and invigorating.
To make this pasta salad, you’ll start by roasting the red peppers until they’re charred to perfection, enhancing their natural sweetness. The feta cheese adds a rich creaminess that complements the roasted peppers, while a simple dressing of olive oil, lemon juice, and herbs ties everything together. This dish is best served chilled, allowing the flavors to meld and develop over time, making it an ideal make-ahead option for busy days or entertaining guests.
Ingredients (Serves 4-6):
- 12 ounces orecchiette pasta
- 3 large red bell peppers
- 1 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Optional: 1/4 cup toasted pine nuts for garnish
Cooking Instructions:
- Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet lined with foil. Roast them for about 25-30 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. This will make peeling easier. Once cooled, peel off the skins, remove the seeds, and slice into thin strips.
- Cook the Orecchiette: While the peppers are roasting, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked orecchiette, roasted red pepper strips, and crumbled feta cheese. Pour the dressing over the salad and toss until well combined. Add the chopped parsley and gently mix to incorporate.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Before serving, optionally garnish with toasted pine nuts for added texture and flavor.
Extra Tips:
For best results, make sure the pasta is well-drained and cooled before mixing it with the other ingredients to prevent sogginess. If you prefer a slightly smoky flavor, you can also roast the red peppers on a gas stove or grill instead of using the oven.
Feel free to customize the salad by adding other ingredients such as olives, cherry tomatoes, or arugula for additional flavor and texture. This salad can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
