Easy Italian Pasta Salad

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Summer Italian Pasta Salad
I'm a fan of cold pasta salads especially in the summer when you can bring it for BBQ's or picnics! This one will be a fan favorite, its very filling and I love all the colors!
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Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 2-3 cups cooked pasta I like to use Banza - chick pea pasta or gluten free
  • 1 15oz can black olives
  • 1/2 cup green olives I like the large ones
  • 1 15oz can organic cannellini beans drained and rinsed
  • 1 cup organic grape tomatoes cut in half
  • 1/2 cup radishes sliced thin
  • 2 tbsp fresh basil chopped or cut with scissors
  • 1 tbsp garlic minced - I used a garlic scape!
  • 1/4 cup Italian vinaigrette see below for homemade!
  • 1 cup cold meat optional (hard salami, prosciutto, ham etc)
Italian Vinaigrette
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh oregano or 1/4 tsp dried
  • 1/2 tsp Sea salt
  • 1/4 tsp cracked pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder or minced onion
  • 1/2 tsp dijon or grainy mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/4 cup olive oil I like quality here or extra virgin
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 2-3 cups cooked pasta I like to use Banza - chick pea pasta or gluten free
  • 1 15oz can black olives
  • 1/2 cup green olives I like the large ones
  • 1 15oz can organic cannellini beans drained and rinsed
  • 1 cup organic grape tomatoes cut in half
  • 1/2 cup radishes sliced thin
  • 2 tbsp fresh basil chopped or cut with scissors
  • 1 tbsp garlic minced - I used a garlic scape!
  • 1/4 cup Italian vinaigrette see below for homemade!
  • 1 cup cold meat optional (hard salami, prosciutto, ham etc)
Italian Vinaigrette
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh oregano or 1/4 tsp dried
  • 1/2 tsp Sea salt
  • 1/4 tsp cracked pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder or minced onion
  • 1/2 tsp dijon or grainy mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/4 cup olive oil I like quality here or extra virgin
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Instructions
Salad
  1. Toss all Salad ingredients together. Measure out 1/4 cup of your vinaigrette and toss into salad. Store in fridge until ready to eat - I like to toss with vinaigrette at least an hour before so the flavors can ignite together.
Vinaigrette
  1. Stir together dried ingredients and then whisk in mustard, lemon juice and vinegar. Slowly whisk in the olive oil to combine.
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