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Classic Pasta Salad Recipe

Classic Pasta Salad Recipe - 5 quarts



9 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

3/4 teaspoon salt

1/4 teaspoon pepper


1 pound pennette

6 1/2 ounce jar marinated artichoke hears

15-ounce can water-packed artichoke heats, drained and quartered

1 cup finely chopped red pepper

1 cup finely chopped green pepper

15-ounce can whole spears baby corn on the cob, drained

7-ounce can mushroom stems and pieces, drained

4 cups tiny broccoli florets

4 cups cherry tomatoes, halved

1/2 cup black olives, halved, for garnish

1 cup fresh basil leaves, for garnish


Cook pasta according to package directions; rinse, drain and transfer to large salad bowl. While pasta is still warm, add marinated artichoke hearts with their marinade. Toss until pasta is well coated. Let cool to room temperature. Layer remaining vegetables over pasta. Chill. Measure olive oil, vinegar, salt and pepper into a small bowl, mix with wire whisk or fork until well blended. just before serving, toss with dressing. Garnish with olives and fresh basil leaves.

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