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Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
Bring something special to the table with this well-loved recipe.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
6
Course:
Salad
Cuisine:
Italian
Ingredients
Vinaigrette:
- 2 tbsp olive oil divided
- 2 ½ tbsp white balsamic vinegar
- 2 tsp shallot diced finely
- ½ tsp Dijon mustard
- 1 clove garlic minced
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Pasta Salad:
- 7 oz rotini pasta cooked per instructions
- ¼ cup bell pepper diced, roasted
- ¼ cup grape tomatoes
- ¼ cup artichoke hearts chopped, marinated
- ¼ cup kalamata olives sliced
- ¼ cup mozzarella cheese diced
- ¼ cup basil chopped, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- Make the vinaigrette by combining the olive oil, white balsamic vinegar, shallot, Dijon mustard, garlic, and sea salt, and freshly cracked pepper, to taste. Whisk until well combined then set aside.
- Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta.
- Prepare the salad by tossing the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella.
- Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.
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