Chopped Italian Pasta Salad
Chopped Italian Pasta Salad! The perfect pasta salad for summer, picnics and cookouts. Vegetarian, easily vegan.
1 lb. orecchiette pasta (or other small pasta shape)
8 ounces provolone cubes (can sub mozzerella balls or Monterey jack cubes or omit for vegan version)
1 cup canned artichoke hearts, drained and chopped
2 cups cherry tomatoes, halved
1/2 cup black olives, sliced
¼ cup chopped fresh parsley
1/4 cup chopped fresh basil
¼ cup hot pickled peppers (I used the Hot & Sweet peppadew peppers from Trader Joe’s, but you can sub another pepper or pepperoncini)
1 red bell pepper, chopped
1 can garbanzo beans, drained and rinsed
Italian Dressing
3/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 teaspoon sugar or maple syrup
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice

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