Italian Pasta Salad

Italian Pasta Salad

Italian Pasta Salad Recipe

Featuring: Traditionale Balsamic Vinegar and Garlic Extra Virgin Olive Oil


  • 1 pint cherry tomatoes - halved
  • 1 (6 oz) can whole olives - halved
  • 8 oz mini mozzarella balls
  • 1/4 cup grated parmesan
  • 3 oz salami (traditional dry) - cut in thirds or quartered
  • 3 tbsp parsley - chopped
  • 1 small shallot - minced
  • 1/2 tsp coarse kosher sea salt
  • 1/4 tsp ground black pepper
  • 1/4 Cup Garlic Extra Virgin Olive Oil
  • 1/4 cup roasted red bell peppers - sliced
  • 1/4 cup marinated artichokes - chopped
  • 4 pepperoncini - seeds and stem removed, sliced into thin rings


Bring a large stockpot filled 2/3 of the way with water to a boil. Add pasta and cook according to the package's directions. Once cooked, drain and rinse with cold water.

Refrigerate while preparing the remaining ingredients.

Combine all ingredients in a large mixing bowl. Toss with dressing.

Serve immediately or refrigerate until needed.


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