This easy Italian Pasta Salad recipe is the perfect classic dish. Tomatoes, olives, artichokes, bell peppers, and an easy home-made dressing! What's not to love!
In a large pot with boiling salted water cook the pasta al dente. Rinse with cool water and drain. If you pre-cooked the pasta, add a drizzle of olive oil and toss to keep pasta from sticking together. While the pasta is cooking, continue to prep the veggies & dressing.
In a large bowl, combine cooked cooled and drained pasta, olives, artichoke hearts, peppers, tomatoes, and dressing. Toss gently to mix together.
If possible, chill in the refrigerator before serving. Flavors will develop as you let it sit.
This pasta salad tastes best chilled. The longer all the flavors marinate together, the better.
Make-Ahead Tips - Prep all the veggies and dressing ahead of time. If making all at once, to save time, prep the veggies and dressing while boiling the water and cooking the pasta.
Artichoke Hearts - For this recipe, avoid using the oil-stored artichoke hearts. I get the canned non-oil variety.
Pasta - If you don't have tri-colored pasta, use whole wheat or regular rotini pasta. For a gluten-free version, I use quinoa or brown rice pasta.
Alternate Version - If you do not have artichokes or olives, you can easily substitute 1 cup finely chopped spinach, one more bell pepper, and 1/4 cup finely chopped basil. I've made this version and it tasted just as great!