Ingredients
Scale
- 1 pound bow tie pasta or any bite size pasta you like
- 8 ounces mozzarella balls halved, or cubed block mozzarella
- 1/2 cup Gaeta olives pitted and sliced, sub Kalamata
- 2 15 ounce can artichoke hearts drained and quartered
- 1 12 ounce jar sun-dried tomatoes drained, sliced
- 1/2 cup chopped Italian flat-leaf parsley
For the Italian dressing
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 3/4 cup sun dried tomato oil use extra virgin to make up the difference
- 2 teaspoons Dijon mustard
- 1/4 cup grated Pecorino Romano
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 2 cloves garlic paste
- salt and pepper to taste
Instructions
For the Italian dressing
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Combine all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor, blender, or immersion blender. Taste test the dressing and season with salt and pepper if required.
For the salad
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Cook pasta in salted water until al dente, then drain and rinse until cool.
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In a large bowl, mix together the pasta, mozzarella, olives, parsley, artichoke hearts, and sun dried tomatoes.
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Pour 3/4 of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
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The pasta salad flavor will taste much better if chilled for at least an hour before serving. Enjoy!