This is a tasty pasta salad recipe perfect for hot summer evenings or toting to picnics and potlucks. It makes a big batch of pasta salad that keeps well in the refrigerator for several days.
I love it because it is full of tasty, colorful vegetables - red and green bell peppers, cherry tomatoes, cucumber, marinated artichoke hearts, kalamata olives - and dressed with a tangy vinaigrette.
Summer Pasta Salad Recipe
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 2 tablespoons chopped green onion
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- A few grinds of freshly ground black pepper
- 1 pound pasta (corkscrews, shells, tubes, bow ties, or your favorite shape)
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1/2 english cucumber, chopped
- 1 basket cherry tomatoes, halved or quartered
- 1 12-ounce jar marinated artichoke hearts, chopped
- 6 ounces kalamata olive, pitted and chopped
- 1/4 pound monterey jack cheese, cubed
- Salt and pepper to taste
Bring a large pot of water to boil. Add 1-2 tablespoons of salt and cook the pasta until al dente. When it is done drain it and let it cool somewhat.
Meanwhile make the dressing by mixing the first nine ingredients (olive oil through freshly ground pepper) and the marinade from the jar of artichoke hearts together in a small bowl with a whisk.
Then get to work chopping the vegetables and cheese.
While the pasta is still warm, toss it with the dressing. Once the pasta has cooled to room temperature, add the remaining ingredients and toss gently to combine. Chill before serving.
This Summer Pasta Salad recipe makes 6 to 8 generous servings.
{ 0 comments… add one now }