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!
1english cucumber, sliced in half lengthwise then cut into half moons
2cupscherry tomatoes
1/2cupblack olives, thinly sliced
1roasted red pepper, seeds removed and diced
1small red onion, diced
(1) 12 oz jar marinated artichoke hearts, drained and chopped
4ouncessharp cheddar cheese, cubed
1/2cupParmesan cheese, finely grated
Salt and pepper, to taste
For the Basil Italian Dressing:
1/2cupolive oil
1/4cupred wine vinegar
3clovesgarlic, minced
2TablespoonsLemon Juice
1teaspoonlemon zest
1and 1/2 teaspoons dijon mustard
2teaspoonsfresh parsley
1and 1/2 teaspoons granulated sugar
1/2teaspoonsalt (more or less to taste)
1/2teaspoonground black pepper (more or less to taste)
Instructions
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.
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