If you are a fan of cherry tomatoes, you’ll like this pasta salad, because it has alot of them! Some of my friends share cherry tomatoes from their gardens, so I had quite a few. I wanted to use some in a recipe and I thought a pasta salad sounded good. I also have a little pot of fresh basil growing on my balcony, so I wanted to use some of that too. Black olives also sounded good. And what about some artichokes? My pasta salad was beginning to feel somewhat Italian with all these ingredients, which is why I’m calling it an Italian-Style Veggie Pasta Salad.
This makes a big giant bowl of pasta salad and I mean BIG! I’m guessing that it serves 8 but it might serve as many as 10 people, depending on portion size. So you’ll need a really big bowl to make this in—probably the largest bowl you have! If you have leftovers, use it up the next few days for lunch or as a dinner side dish. If you want to add even more veggies to this, you can serve it over a bed of lettuce or your favorite salad mix (I like it over a blend of baby spinach and arugula).
Italian-Style Veggie Pasta Salad
ITALIAN-STYLE VEGGIE PASTA SALAD by NancyC
Makes 8 servings
- 1 pound bow-tie pasta
- 1 1/2 cups balsamic dressing (store-bought or homemade)
- 4 cups small cherry tomatoes or grape tomatoes (you can cut in halves if you want)
- 1 large orange or yellow bell pepper, seeded and diced
- 3/4 cup sliced green onions (slice up both the green and white parts)
- 1 (14-ounce) can quartered artichoke hearts in water, drained—cut all quarters in half
- 1 cup sliced black olives or whole pitted olives, from a can or jar
- 1/2 cup chopped fresh basil
- 2 cups cubed Mozzarella cheese
- Dash of salt and pepper, if desired
Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 10 minutes. Drain pasta and rinse with cold water until pasta is cool.
In a very large serving bowl, combine the pasta and dressing, coating the pasta well. Then add the cherry tomatoes, bell pepper, green onions, artichoke hearts, black olives, chopped basil, and Mozzarella cheese cubes. Mix everything together and season with some salt and pepper to taste if desired.
Chill until ready to serve.
Recipe from NancyC | nancy-c.com
I love easy recipes like this! And it’s nice when you can use your garden-fresh or farmer’s market veggies! Are you still harvesting veggies from your garden and what do you like to make with them?