Can I make this salad and store it in the refrigerator?

Yes! It holds up really well in the refrigerator for 4 to 5 days – so make a big batch and store in an airtight container. If making ahead for a party, I would add the basil right before serving for a prettier presentation.

What's the difference between regular Italian dressing and zesty Italian dressing?

Zesty Italian dressing has more zing and flavor due to red pepper flakes being added.

Can I use bottled dressing?

If you don't have the ingredients or don't want to make your own dressing then you can totally use bottled dressing. Look for a zesty Italian dressing at your local supermarket.

Zesty Italian Pasta Salad - Green Valley Kitchen

Name: Zesty Italian Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 oz of dried pasta – I used rotini; 2 cups of cherry tomatoes sliced in half; 1/2 cup roasted red pepper – chopped into small pieces.; 1/2 cup of marinated artichoke hearts – chopped into small pieces; 15 to 20 black kalamata olives – minced; 8 oz fresh mozzarella – I used ciliegine (small balls) – cut in half; 4 Tbs olive oil; 2 Tbs red wine vinegar; 2 small cloves of garlic minced; 1/2 tsp red pepper; 1/2 tsp dried oregano; pinch of salt; 8 twists of fresh black pepper from a pepper mill

Zesty Italian Pasta Salad

Print Recipe

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5 from 3 reviews

This zesty vegetarian Italian pasta salad is a quick and tasty recipe filled with bright summer flavors. An easy recipe to make for parties, BBQ or picnics – it’s ready in only 20 minutes.

Author: Geraldine
Prep Time: 10 minutes
Cook Time: 10 mins
Total Time: 20 minutes
Yield: 4 to 6 servings 1x
Category: Pasta Salad
Cuisine: American

Ingredients

Scale

8 oz of dried pasta – I used rotini
2 cups of cherry tomatoes sliced in half
1/2 cup roasted red pepper – chopped into small pieces.
1/2 cup of marinated artichoke hearts – chopped into small pieces
15 to 20 black kalamata olives – minced
8 oz fresh mozzarella – I used ciliegine (small balls) – cut in half

Dressing:

4 Tbs olive oil
2 Tbs red wine vinegar
2 small cloves of garlic minced
1/2 tsp red pepper
1/2 tsp dried oregano
pinch of salt
8 twists of fresh black pepper from a pepper mill

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Instructions

Cook pasta according to package instructions. Drain pasta when ready and rinse under cold water until cool. Drain throughly before adding to a large bowl.
Prep and chop all the veggies and cheese while the pasta is cooking.
Add veggies and cheese to the bowl with the cooled pasta.
Mix together dressing ingredients and add to the pasta, veggies and cheese in the bowl. Toss to combine and serve.

Notes

I used jarred roasted red peppers and marinated artichokes that I got at Trader Joes.

Add salt (1 tbs) to the cooking water before adding the dried pasta.

Nutrition

Serving Size: 1 of 6
Calories: 324
Sugar: 2.3g
Sodium: 372mg
Fat: 18.2g
Saturated Fat: 5.6g
Carbohydrates: 26g
Fiber: 1.3g
Protein: 15.7g

Find it online: https://greenvalleykitchen.com/italian-pasta-salad/