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Italian Pasta Salad
This colorful Italian pasta salad combines rainbow rotini with crisp vegetables and cubed mozzarella cheese. The dressing uses the reserved liquid from a jar of marinated artichoke hearts mixed with olive oil, red wine vinegar, and fresh herbs for a tangy finish. It is a great make-ahead dish for warm weather picnics or casual weekend lunches. Crunchy radishes, juicy cherry tomatoes, and briny green olives add layers of texture to every bite.
Ingredients
- ¼ cup marinade from the artichoke hearts
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 package (12 oz) rainbow rotini pasta
- 1 jar (12 oz) marinated artichoke hearts, drained, marinade reserved
- 8 oz mozzarella cheese, cut into ½-inch cubes
- 1 English (seedless) cucumber, chopped (about 2 cups)
- 1 pint (2 cups) cherry tomatoes, halved
- 1 cup finely chopped red onion
- 1 cup sliced radishes
- ⅓ cup chopped celery
- ⅓ cup sliced green olives
- ¼ cup sliced green onions
Instructions
- 1Combine the artichoke marinade, olive oil, red wine vinegar, fresh basil, parsley, Dijon mustard, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until well blended.
- 2Boil the rainbow rotini according to the package instructions. Drain the pasta, then rinse it thoroughly under cold water and drain again to stop the cooking process.
- 3Place the cooled pasta in a large bowl along with the drained artichoke hearts, mozzarella, cucumber, tomatoes, red onion, radishes, celery, olives, and green onions. Pour the prepared dressing over the mixture and toss gently to coat everything evenly. Chill in the refrigerator for at least one hour before serving.