ITALIAN PASTA SALAD
A twist on the classic, this Italian Pasta Salad uses pantry staples for a chill side dish to serve on those warm spring and summer nights. Bring it along for a picnic, or pair it with protein for a light dinner. It's also easily customizable based off what you have on hand and so delicious.
Servings: 4 -6
Ingredients
- 12 ounces pasta we used gluten-free
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- Salt and pepper to taste
- 1 small red onion finely diced
- 1 15 ounce can white beans, drained
- 1 15 ounce can artichokes, drained and chopped
- ½ cup pitted kalamata olives optional
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- 2 teaspoons dried oregano
- 1/4 cup parmesan cheese optional
- Parsley finely minced
Instructions
- Cook pasta according to package instructions. Rinse well under cool water and drain.
- Meanwhile add olive oil, red wine vinegar, salt and pepper (to taste) to a mason jar. Close the lid and shake it up. Alternatively, whisk it together in a bowl.
- To a large bowl add the cooked pasta, onion, beans, artichokes, olives, sun-dried tomatoes, dried oregano parmesan cheese and parsley. Pour in half of the red wine vinegar dressing and toss together. Refrigerate for at least 30 minutes. When ready to serve, toss with additional dressing to taste.
- Pasta salad will keep for up to 2 days.
Notes
- We tested this with a few different types of gluten-free pasta. Brown rice pasta is slightly hard when cold, while other brands that containing white rice flour, corn flour or soy flour stayed soft when cold. We’d recommend if you want to use brown rice pasta not making it too far ahead of time to keep it the correct consistency.