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Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

I loved this pasta salad with roasted bell pepper, mozzarella, artichoke hearts, kalamata olives, and basil because it was filled with great flavors and textures.  I really liked the creamy mozzarella with the sweet tomatoes and roasted bell peppers along with the salty kalamata olives and the tangy artichoke hearts.  The whole grain pasta had a nice nutty flavor and went really nicely with the Dijon vinaigrette.  I served this delicious pasta salad with Garlic and Herb Shrimp Skewers for a healthy and tasty meal.  My kids loved this salad so much that they asked for the leftovers in their lunch box the next day.

Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

How to Make a Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

Add a tsp of oil to the pot you will be cooking the pasta in.  Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish.  Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt, and freshly cracked pepper, to taste.  Whisk until well combined then set aside.  Side Note:  You don’t have to cook the shallot –  I did because it had a very strong flavor and I didn’t want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions.  Drain then rinse with cold water to cool the pasta.  Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella.  Drizzle the vinaigrette on top then gently toss to coat evenly.    Season with sea salt and freshly cracked pepper, to taste.  Enjoy.

Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

 

Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Italian
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

Ingredients

Vinaigrette:

  • 1 tsp + 1 tbsp olive oil divided
  • 2 tsp shallot diced finely
  • 1 clove of garlic minced
  • 2 ½ tbsp white balsamic vinegar
  • ½ tsp Dijon mustard
  • Sea salt and freshly cracked pepper to taste

Pasta Salad:

  • 7 oz rotini pasta cooked per instructions
  • ¼ cup of roasted bell pepper diced
  • ¼ cup of grape tomatoes
  • ¼ cup of marinated artichoke hearts chopped
  • ¼ cup of kalamata olives sliced
  • ¼ cup of mozzarella cheese diced
  • ¼ cup of fresh basil chopped
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Add a tsp of oil to the pot you will be cooking the pasta in. Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish.
  • Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt, and freshly cracked pepper, to taste. Whisk until well combined then set aside.
    Side Note: You don't have to cook the shallot - I did because it had a very strong flavor and I didn't want it to overpower the vinaigrette.
  • Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta.
  • Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.
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27 Comments

  1. Oh, Pam…you make the best meals! I love every ingredient in this pasta. This is going on my “must make” recipe list!

  2. Oooh. I make something very similar but I never add mustard. I’m going to try that! Also, don’t you just love white balsamic? Mmmm. That’s my salad dressing of choice – olive oil, white balsamic, salt & papper. Yum!

  3. I’ve been to a function where someone cooked up a pasta salad a lot like this one. Now I have a recipe! I bet this is fantastic.

  4. This does the job as a side dish or a main course. I have some tricolor rotini that I need to use up. I might make a version of this for lunch before we go to the pool. I could make substitutions for everything I don’t have except the artichoke heart, there’s no substitute for that. Guess I’ll have to make another trip to the store (3rd time this weekend).

  5. Hello,
    I have just come across your website and I LOVE it! I was just wondering….I see a link that says recipe box at the top of your site, but I don’t know how to add recipes from your site to the recipe box. Is there a way to do that?

    1. Charlene,

      Thanks for your kind words. I am so glad you like my website.

      Click the save link (on the top of the written and printable recipe) and sign up for Ziplist… it will give you the instructions you need to add a recipe to your recipe box. Good luck!

      Cheers,
      Pam