Italian Pasta Salad
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
10 servings
- 16 ounces mini bell peppers, (red, yellow, and orange)
- 2 tablespoons olive oil
- Kosher salt and black pepper, (to taste)
- 1 lb campanelle pasta, (or pasta of your choice)
- 1 14 ounce can artichoke hearts, (drained and quartered)
- 8 ounces salami, (chopped)
- 8 ounces fresh mozzarella balls, (cut in half)
- 3/4 cup kalamata olives, (pitted and chopped)
- 1/2 cup sun dried tomatoes, (finely chopped)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped basil
- 1/2 cup chopped parsley
- 1/3 chopped red onion
- Italian Dressing
- Garnish: extra Parmesan cheese and fresh basil
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Preparation
Step 1
Preheat the oven to 400 degrees F.
Step 2
Cut the peppers in half lengthwise. Remove the stem and seeds. Place the peppers on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes or until peppers are charred. Let cool to room temperature.
Step 3
While the peppers are roasting, cook the pasta. Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
Step 4
Roughly chop the roasted peppers.
Step 5
In a large bowl, combine the pasta, peppers, artichoke hearts, salami, mozzarella, olives, sun dried tomatoes, Parmesan cheese, basil, parsley, and onion. Season with salt and pepper.
Step 6
Make the Italian Dressing and pour over the salad. Toss until the salad is well coated. Taste and add additional salt and pepper, if necessary. Garnish with extra Parmesan cheese and fresh basil. Serve.
Step 7
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