This Easy Italian Veggie Pasta Salad is simple to prepare and perfect for Summer! This recipe is easily adaptable and serves a crowd. So it's the perfect side dish for parties, potlucks, and large get togethers!
1 pound farfalle pasta
1 english cucumber, sliced in half lengthwise then cut into half moons
2 cups cherry tomatoes
1/2 cup black olives, thinly sliced
1 roasted red pepper, seeds removed and diced
1 small red onion, diced
(1) 12 oz jar marinated artichoke hearts, drained and chopped
4 ounces sharp cheddar cheese, cubed
1/2 cup Parmesan cheese, finely grated
Salt and pepper, to taste
For the Basil Italian Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
2 Tablespoons Lemon Juice
1 teaspoon lemon zest
1 and 1/2 teaspoons dijon mustard
2 teaspoons fresh parsley
1 and 1/2 teaspoons granulated sugar
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon ground black pepper (more or less to taste)
Place a large pot of salted water over high heat and bring to a rolling boil. Add pasta and cook until al dente, about 8 to 9 minutes.
Drain pasta and rinse under cold water until cool.
Place pasta in a large serving bowl and set aside.
In the meantime, prepare the vegetables and dressing.
For the Red Wine Vinaigrette:
In the body of a food processor or blender, combine the olive oil, vinegar, garlic, lemon juice, zest, mustard, parsley, sugar, salt, and pepper. Pulse until completely combined. It should be green and smooth. Add dressing to pasta.
Add vegetables and cheese to the bowl and mix well to combine. Season with salt and pepper, if desired.
Serve at once, or chill until needed.
Recipe by Baker by Nature at https://bakerbynature.com/easy-italian-veggie-pasta-salad/