Italian-Style Veggie Pasta Salad

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

  • Servings: 8
  • Difficulty: easy
  • Print

ITALIAN-STYLE VEGGIE PASTA SALAD by NancyC                   Italian-Style Veggie Pasta @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 |

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?

Sharing at Weekend Potluck, Farmhouse Friday, Fiesta Friday, Meal Plan Sunday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, LouLou Girls, Happiness is Homemade.


16 thoughts on “Italian-Style Veggie Pasta Salad


    A pasta salad is a great way to use all the fresh veggies/herbs from your garden or Farmers Market. I had one cherry tomato plant and it produced from June and it is still going – rather slowly now. I’ve had so many tomatoes – hope I can find the same plant next year. Sub the mozzarella with Feta and you have a Greek salad. A salad to please everyone I am sure – thanks for sharing at Fiesta Friday.


  2. Miz Helen

    We would love your Italian Veggie Pasta Salad! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
    Miz Helen


  3. debanitaghosh

    Your pasta salad looks so appetizing with all the vibrant colors. I just want a bowl of this pasta salad now. Lovely share dear! Thanks for sharing this lovely recipe with us at Fiesta Friday!


  4. April J Harris

    I am a huge fan of cherry tomatoes, as well as so many of the other ingredients in your delicious Italian Style Veggie Pasta Salad! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a great week ahead!


  5. Pingback: Pasta Salad and the TFT Blog Hop

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