Description
This Tuscan Pasta Salad is a fresh and flavorful dish packed with Mediterranean-inspired ingredients. Tender pasta is tossed with juicy cherry tomatoes, olives, artichokes, sun-dried tomatoes, and a zesty homemade Italian dressing. It’s perfect as a side dish or a light lunch, and great for potlucks or picnics!
Ingredients
Units
Scale
For the Salad:
- 8 ounces (225 g) rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/2 cup marinated artichoke hearts, chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup cubed mozzarella or crumbled feta cheese (optional)
- 1/4 cup fresh basil, chopped
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
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Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking. Set aside.
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Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper until well combined.
-
Assemble the Salad:
- In a large bowl, combine cooked pasta, cherry tomatoes, spinach, artichoke hearts, olives, sun-dried tomatoes, red onion, cheese (if using), and fresh basil.
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Dress the Salad:
- Pour the dressing over the salad and toss until everything is evenly coated.
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Chill and Serve:
- Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Notes
- Make Ahead: This salad can be made up to a day in advance. Just add the fresh basil right before serving.
- Add Protein: For a more filling meal, add grilled chicken, chickpeas, or tuna.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.