Italian chopped pasta salad
italian chopped pasta salad
A delicious and easy pasta salad that’s great to have on hand for busy weekday lunches. This recipe is super packable and, like any pasta salad, gets a little better with time.
| SERVES | PREP TIME | COOK TIME |
|---|---|---|
| 4 | 5 mins | 10 mins |
This pasta salad is a great option for busy weekday lunches. To learn how to make this healthy Italian chopped pasta salad, watch the video by Kelly Powers.
INGREDIENTS
3 cups spiral pasta (1 cup dry)
3/4 cup grilled artichoke hearts, chopped
1/2 cup sun dried tomatoes, sliced
1 can garbanzo beans, rinsed
1 cup marinated mozzarella balls
1/4 cup red onion, thinly sliced
1/2 cup basil leaves
ITALIAN VINAIGRETTE
1 shallot, finely diced
1 clove garlic, minced
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1/2 Tbsp Italian herbs
kosher salt
pepper
INSTRUCTIONS
Cook pasta according to package directions for al dente. Rinse with cold water, drain, and drizzle with a touch of olive oil to prevent sticking.
In a large mixing bowl, whisk together garlic, shallot, Italian herbs, olive oil, red wine vinegar, and a pinch or two of salt and pepper.
Add pasta, artichoke hearts, garbanzo beans, sun-dried tomatoes, mozzarella, red onion, and basil. Gently toss to combine.
Notes
Use a GF grain to make GF.
Omit cheese or use a DF cheese to make DF.
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.