Olive Pasta Salad with Italian Dressing

Back

Olive Pasta Salad with Italian Dressing

Olive Pasta Salad recipe

Category, , CuisineDiets, ,

Here is an ideal salad for a potluck or picnic, quick and simple to make.

Ingredients

 1-pound uncooked small spiral, shell, or mostaccioli pasta
 4 medium-sized tomatoes, cut into wedges or 18 cherry tomatoes, halved
 2-3 cups diced fresh vegetables such as onions, broccoli, spinach and garbanzo beans, optional.
 1 cup pitted black olives, drained
 1 6-ounce jar marinated artichoke hearts
 ⅔ cup cubed vegan or dairy cheese, for example Swiss cheese or smoked mozzarella (optional)
 pinch of red pepper or to taste, optional.
Italian Dressing
 ¾ cup olive oil (or half olive oil and half vegetable oil)
 ¼ cup vinegar
 1 tablespoon minced fresh onion
 ½ to 1 teaspoon salt
 1 garlic clove, crushed
 1 teaspoon (scant) crumbled dry basil
 1 teaspoon (scant) crumbled dry oregano
 1-2 teaspoons of honey or maple syrup.
 ⅛ teaspoon freshly ground black pepper
 As a gluten-free and vegan alternative, use any similarly shaped gluten-free pasta. Omit honey and use maple syrup or agave nectar.

Instructions

1

Cook pasta to the al dente stage according to package instructions. Drain in a colander, then rinse under cold running water until cooled.

2

In a bowl, combine pasta with tomatoes, olives, artichokes, and cheese. Pour ½ cup or more Italian Dressing over salad and toss well.

3

Refrigerate until well chilled. Serve cold.

Italian Dressing
4

Combine all ingredients in a blender. Process until well mixed.

Serves 6

Share this recipe

  • You may also like

Other Recipes

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Subscribe!

Ingredients

 1-pound uncooked small spiral, shell, or mostaccioli pasta
 4 medium-sized tomatoes, cut into wedges or 18 cherry tomatoes, halved
 2-3 cups diced fresh vegetables such as onions, broccoli, spinach and garbanzo beans, optional.
 1 cup pitted black olives, drained
 1 6-ounce jar marinated artichoke hearts
 ⅔ cup cubed vegan or dairy cheese, for example Swiss cheese or smoked mozzarella (optional)
 pinch of red pepper or to taste, optional.
Italian Dressing
 ¾ cup olive oil (or half olive oil and half vegetable oil)
 ¼ cup vinegar
 1 tablespoon minced fresh onion
 ½ to 1 teaspoon salt
 1 garlic clove, crushed
 1 teaspoon (scant) crumbled dry basil
 1 teaspoon (scant) crumbled dry oregano
 1-2 teaspoons of honey or maple syrup.
 ⅛ teaspoon freshly ground black pepper
 As a gluten-free and vegan alternative, use any similarly shaped gluten-free pasta. Omit honey and use maple syrup or agave nectar.

Directions

1

Cook pasta to the al dente stage according to package instructions. Drain in a colander, then rinse under cold running water until cooled.

2

In a bowl, combine pasta with tomatoes, olives, artichokes, and cheese. Pour ½ cup or more Italian Dressing over salad and toss well.

3

Refrigerate until well chilled. Serve cold.

Italian Dressing
4

Combine all ingredients in a blender. Process until well mixed.

Serves 6

Olive Pasta Salad with Italian Dressing
IngredientsDirections