Easy Italian Pasta Salad
Servings Prep Time
171, cup servings 10minutes
Cook Time
Servings Prep Time
171, cup servings 10minutes
Cook Time
  • 1pound fusilli pastacorkscrew shape
  • 1pound grape tomatoes
  • 2medium green bell peppers1/2 inch dice
  • 1 small red onion1/2 inch dice
  • 1 medium cucumberquartered lengthwise, seeded and cut into 1/2 inch pieces
  • 1,14 ounce can artichoke heartspacked in water, drained and quartered
  • 114 ounce can black olives, pittedpacked in water, drained
  • 1/4 cup Italian parsleyminced
  • Parmigiano-Reggianooptional
  • 1cup Italian Dressing
  1. Cook pasta according to package instructions with the following exception. Begin checking pasta 1 minute before what the package directs as “al dente” cooking time. Remove from heat and drain when just slightly under firm to the bite. Immediately rinse with cold water to stop cooking and remove excess starch. When drained well and completely cool, place in a large bowl.
  2. Meanwhile, prepare Italian dressing.
  3. Combine pasta, grape tomatoes, bell pepper, onion, cucumber, artichoke hearts, olives, vinaigrette and parsley. Gently stir to combine. Cover and refrigerate for a few hours up to overnight so flavors marry. Bring to room temperature before serving. Stir. Adjust seasoning to taste.
Recipe Notes
Recipe courtesy of www.sisterspicekitchen.com 
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