It’s almost July 4th weekend, so I am preparing a bunch of dishes for me to trek down to the beach. I tend to make food that can marinate for a day or two so that I have time to make it without rushing around right before we leave. This time around, I decided to make a pasta salad based off my mom’s version.
Ingredients:
- 1 box of tri-colored pasta
- 1 can of pitted black olives, sliced
- 1 package of cherry or grape tomatoes
- 1/2 cup corn kernels
- 1/2 can of black beans, rinsed
- 6 mozzarella balls, halved
- small jar of artichoke hearts, chopped
- 1 onion, chopped
- 1 jar roasted red peppers, roughly chopped
- Italian dressing (recipe below)
Ingredients for Italian dressing:
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 2 tablespoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 1 teaspoon salt
- 1/2 cup white wine or rice vinegar
- 1 1/3 cup olive oil or canola oil
To begin, cook pasta according to the “al dente” directions. Drain and rinse under cold water.
While the pasta is cooking, prepare the rest of your ingredients. Slice your black olives, halve the mozzarella cheese and cherry tomatoes, chop the onion, artichoke hearts and roasted red peppers, rinse the black beans, and measure out the corn. Add to a large bowl. When the pasta is cooled, add and mix.
Prepare your dressing by combining all the ingredients and shaking thoroughly. Drizzle over the pasta salad and toss to combine.
After making this, it crossed my mind that feta cheese would go great in the pasta salad. I’m also considering adding in some chopped zucchini. I wouldn’t add these in until the end though, they tend to get a bit mushy. This recipe is best when allowed to sit in the dressing for a day or two which allows the dressing to really set into the pasta. My mom also suggested trying chopped green beans and/or peas in the salad as well.
This salad is just the epitome of summer to me. I love the tangy vinaigrette on the pasta once it has had time to marinate. The tomatoes add a burst of freshness, while the olives add a nice saltiness to the dish.
Pasta Salad
Recipe Type: Salad, Sides, Make Ahead, Vegetarian
Author:
Prep time:
Total time:
Serves: 6
Ingredients
- 1 box of tri-colored pasta
- 1 can of pitted black olives, sliced
- 1 package of cherry or grape tomatoes
- 1/2 cup corn kernels
- 1/2 can of black beans, rinsed
- 6 mozzarella balls, halved
- small jar of artichoke hearts, chopped
- 1 onion, chopped
- 1 jar roasted red peppers, roughly chopped
- for Italian dressing:
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 2 tablespoons dried oregano
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 1 teaspoon salt
- 1/2 cup white wine or rice vinegar
- 1 1/3 cup olive oil or canola oil
Instructions
- To begin, cook pasta according to the “al dente” directions. Drain and rinse under cold water.
- While the pasta is cooking, prepare the rest of your ingredients. Slice your black olives, halve the mozzarella cheese and cherry tomatoes, chop the onion, artichoke hearts and roasted red peppers, rinse the black beans, and measure out the corn. Add to a large bowl. When the pasta is cooled, add and mix.
- Prepare your dressing by combining all the ingredients and shaking/whisking thoroughly. Drizzle over the pasta salad and toss to combine.
- This pasta salad is best if made the night before.
hi just as expected you are a great cook…that pasta looks so colorful… btw I am going to post you as my Chef of the week on Erecipe. Thanks for joining=)
That looks delicious and I bet it tastes just like summer!
Your salad looks delicious. I’m making one today as well. It’s the perfect meal for a weekend of camping. I like your blog!
Raquel: Thank you! What an honor!
Barefeet in the Kitchen: Isn’t it just the perfect go-to for a summer make ahead meal? I love pasta salads! I’m making another one tonight.
To me, it looks like seconds 🙂