Italian Pasta Salad

Pasta Recipes | Salads Recipes

Yield: 8 to 10 servings

Born and raised in an Italian household, I cook Italian 90 percent of the time. Of all the pasta salads out there, I came up with this one which my family loves best.

Pasta Salad

• 1 pound cooked and rinsed cavatelli
• 1 can black olives, drained and chopped
• 2 small jars artichoke hearts, drained
• 1 cup chopped pepperoni
• 1 cup chopped mild provolone cheese
• 1 can chick peas, drained
• 1 medium sweet onion, chopped
• 1 cup chopped fresh arugula or spinach
• 2 small jars red roasted peppers, drained and chopped

After cooking cavatelli, rinse and allow to partially cool.

In a large serving bowl blend cavatelli with remaining ingredients.

Dressing

• 1 cup olive oil
• 2/3 cup wine vinegar
• 1 clove garlic, chopped (or 1 tablespoon minced garlic in oil)
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 teaspoon oregano
• salt and pepper to taste

In a bowl, mix oil, vinegar, garlic, and other seasonings.

Pour over cavatelli mixture and toss. Refrigerate until serving.

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