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!
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 2-3cups cooked pastaI like to use Banza – chick pea pasta or gluten free
  • 115oz can black olives
  • 1/2cup green olivesI like the large ones
  • 115oz can organic cannellini beansdrained and rinsed
  • 1cup organic grape tomatoescut in half
  • 1/2cup radishessliced thin
  • 2tbsp fresh basilchopped or cut with scissors
  • 1tbsp garlicminced – I used a garlic scape!
  • 1/4cup Italian vinaigrettesee below for homemade!
  • 1cup cold meatoptional (hard salami, prosciutto, ham etc)
Italian Vinaigrette
  • 1tbsp fresh parsleychopped
  • 1tsp fresh oreganoor 1/4 tsp dried
  • 1/2tsp Sea salt
  • 1/4tsp cracked pepper
  • 1/4tsp dried thyme
  • 1/4tsp garlic powder
  • 1/4 tsp onion powderor minced onion
  • 1/2tsp dijon or grainy mustard
  • 1tbsp white wine vinegar
  • 1tbsp lemon juice
  • 1/4cup olive oilI like quality here or extra virgin
  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.
  1. Stir together dried ingredients and then whisk in mustard, lemon juice and vinegar. Slowly whisk in the olive oil to combine.