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Olive Pasta Salad with Italian Dressing

Yield6 Servings

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

Olive Pasta Salad recipe

 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
  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.
  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.

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


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


Refrigerate until well chilled. Serve cold.

Italian Dressing

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

Serves 6

Nutrition Facts

Servings 0