Chopped Italian Pasta Salad

Chopped Italian Pasta Salad! The perfect pasta salad for summer, picnics and cookouts. Vegetarian, easily vegan.

Ingredients

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

Instructions

View the full recipe at Delish Knowledge →