20-Minute Italian Pasta Salad

This colorful Italian Pasta Salad recipe is as delicious as it is vibrant! Packed with veggies like bell peppers, artichokes, tomatoes and olives, this healthy pasta salad with homemade dressing is a great summer side dish or light lunch. It’s also perfect to prep ahead because it’s even tastier the next day!

Ingredients

1 (16-ounce) box Fusilli pasta gluten-free works as well
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic crushed
1 teaspoon dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1 (14-ounce) can quartered artichoke hearts drained
1/2 cup Kalamata olives cut in half
1 1/2 cup bell pepper diced (I like to use yellow and orange)
1 cup baby tomatoes cut in half
1/2 cup celery thinly sliced into half moons
1/2 red onion finely diced
1/2 cup chopped fresh basil

Instructions

- Cook pasta according to package instructions until al dente. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, garlic, mustard, Italian seasoning, salt and pepper in a large bowl.

- Drain the pasta and add it right into the dressing. Toss to coat. Let cool, tossing once or twice so the pasta can absorb all the flavors of the dressing.

Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion and basil and stir well to combine. Serve and enjoy or chill until ready to serve.

Notes

Store leftover salad in an airtight storage container in the refrigerator for about 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is great served at room temperature or chilled.

Nutrition

20-Minute Italian Pasta Salad