Description
A refreshing pasta salad featuring flavorful sun-dried tomatoes, artichoke hearts, and savory Gaeta olives tossed in a zesty Italian dressing.
Ingredients
Units
Scale
- 1 pound bow tie pasta or any bite-size pasta
- 8 ounces mozzarella balls, halved or cubed block mozzarella
- 1/2 cup Gaeta olives, pitted and sliced (substitute Kalamata olives)
- 2 15–ounce cans artichoke hearts, drained and quartered
- 1 12–ounce jar sun-dried tomatoes, drained and sliced
- 1/2 cup chopped Italian flat-leaf parsley
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For the Italian dressing:
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup sun-dried tomato oil (use extra virgin olive oil to make up the difference)
- 2 teaspoons Dijon mustard
- 1/4 cup grated Pecorino Romano
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 2 cloves garlic, paste
- Salt and pepper to taste
Instructions
- For the Italian dressing: Combine all dressing ingredients and whisk together until emulsified.
- For the salad:
- Cook pasta until al dente, then drain and rinse.
- Mix pasta with mozzarella, olives, parsley, artichoke hearts, and sun-dried tomatoes.
- Pour 3/4 of the dressing over the salad and mix well.
- Chill for at least an hour before serving.
Notes
- Use sun-dried tomato oil for extra flavor in the dressing.
- Chilling the salad enhances the taste.
- Add more dressing to leftovers before serving to freshen it up.