Italian Pasta Salad

Name: Italian Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Cuisine: Greek
Ingredients: 2 cup Pasta (2 cups dry pasta); ½ cup Kalamata Olive (1/2 cup kalamata olives, sliced in half); 1 cup Cherry Tomato (1 cup cherry tomatoes, sliced); 1 cup Romaine Lettuce (1 cup chopped romaine lettuce); ½ cup Artichoke Hearts (1/2 cup grilled artichoke hearts, chopped); ½ cup English Cucumber (1/2 cup diced English cucumber); ¼ cup Red Onion (1/4 cup diced red onion); ½ cup Mozzarella Cheese (1/2 cup mozzarella balls); 4 oz Soppressata (4 oz soppressata, diced); ¼ cup Parsley (1/4 cup fresh parsley, chopped (plus more for serving)); ¼ cup Basil (1/4 cup fresh basil leaves, chopped); ½ cup Parmesan Cheese (1/2 cup grated parmesan cheese (plus more for serving)); 0 pieces Table Salt (salt and pepper to taste + salt and pepper to taste); 1 tbsp Dijon Mustard (1 tablespoon dijon mustard); ¼ cup Red Wine Vinegar (1/4 cup red wine vinegar); ½ cup Olive Oil (1/2 cup olive oil); 1 clove Garlic (1 clove finely minced or pressed garlic)

Italian Pasta Salad - Lunch (Greek)

32 minGreek

Servings8

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Egg Free

Ingredients

For 8 servings

Pasta2 cup · 2 cups dry pasta
Kalamata Olive½ cup · 1/2 cup kalamata olives, sliced in half
Cherry Tomato1 cup · 1 cup cherry tomatoes, sliced
Romaine Lettuce1 cup · 1 cup chopped romaine lettuce
Artichoke Hearts½ cup · 1/2 cup grilled artichoke hearts, chopped
English Cucumber½ cup · 1/2 cup diced English cucumber
Red Onion¼ cup · 1/4 cup diced red onion
Mozzarella Cheese½ cup · 1/2 cup mozzarella balls
Soppressata4 oz · 4 oz soppressata, diced
Parsley¼ cup · 1/4 cup fresh parsley, chopped (plus more for serving)
Basil¼ cup · 1/4 cup fresh basil leaves, chopped
Parmesan Cheese½ cup · 1/2 cup grated parmesan cheese (plus more for serving)
Table Salt0 pieces · salt and pepper to taste + salt and pepper to taste
Dijon Mustard1 tbsp · 1 tablespoon dijon mustard
Red Wine Vinegar¼ cup · 1/4 cup red wine vinegar
Olive Oil½ cup · 1/2 cup olive oil
Garlic1 clove · 1 clove finely minced or pressed garlic

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Steps

1Cook the dry gluten free pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
2Add the pasta, kalamata olives, cherry tomatoes, romaine lettuce, grilled artichoke hearts, cucumber, red onion, mozzarella balls, soppressata, fresh parsley, fresh basil leaves, and parmesan cheese to a large mixing bowl.
3Next, make the dressing. Add the dijon mustard, red wine vinegar, olive oil, garlic, salt, and pepper to a high powered blender or food processor and blend until well combined.
4Pour the dressing over the salad and stir until well combined.
5Serve immediately or cover and refrigerate until ready to serve.