Tuscan Herb Italian Pasta Salad

A refreshing Tuscan Herb Italian Pasta Salad that combines the robust flavors of sun-dried tomatoes, artichokes, and olives with a delicate herb vinaigrette. Perfect for summer gatherings and picnics, this salad is not only delicious but also visually appealing.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

8 oz rotini pasta

1 cup cherry tomatoes, halved

1/2 cup sun-dried tomatoes, chopped

1 cup artichoke hearts, quartered

1/2 cup black olives, sliced

1/4 cup red onion, thinly sliced

1/4 cup fresh basil, chopped

1/4 cup parsley, chopped

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tsp dried oregano

1/2 tsp garlic powder

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Instructions

1. Cook the rotini pasta according to package instructions. Drain and rinse under cold water, then set aside.

2. In a large bowl, combine the cooked pasta, cherry tomatoes, sun-dried tomatoes, artichoke hearts, black olives, red onion, basil, and parsley.

3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper to create the dressing.

4. Pour the dressing over the pasta salad and toss to coat evenly.

5. Add the grated Parmesan cheese and toss again.

6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This pasta salad is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.