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Easy Pasta Salad Recipe with Colorful Veggies and Zesty Dressing

Easy Pasta Salad Recipe with Colorful Veggies and Zesty Dressing

This zesty Italian pasta salad is super flavorful, nutritious, and easy to make. It features tender whole wheat pasta with crisp bell peppers, juicy cherry tomatoes, refreshing cucumber, artichoke hearts, black olives, and fresh mozzarella tossed in a creamy Parmesan and herb dressing. Perfect for packed lunches, picnics, or summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 oz whole wheat pasta
  • 1 bell pepper, diced
  • 2 cups halved cherry tomatoes
  • 1 cup diced cucumber
  • 1 shallot, chopped
  • 1 15-oz can quartered artichoke hearts, drained
  • 1 3.8-oz can sliced black olives, drained
  • 8 oz fresh mozzarella, diced
  • 8 oz salami or Italian sausage, diced (optional)
  • 3/4 cup Creamy Parmesan & Herb Italian Dressing
  • Optional: baby arugula, grated parmesan, chopped parsley

Equipment

  • large bowl
  • pot for cooking pasta

Method
 

Instructions
  1. Cook pasta al dente according to package directions.
  2. Toss all ingredients together in a large bowl.
  3. Serve on a bed of arugula and garnish with grated parmesan and chopped parsley, if desired.

Notes

This salad tastes even better when made ahead as the flavors have time to meld together. Can be stored in refrigerator for 3-4 days. For vegetarian version, omit salami; for vegan version, skip mozzarella and use vegan dressing. Add fresh herbs just before serving for best flavor.