Italian Pasta Salad

5 Ratings
Recipe courtesy ofThe Neelys

Total: 25 min Prep: 15 min Cook: 10 min

Yield: 4 to 6 servings

Level: Easy



  • 1 pound tri-color corkscrew pasta
  • 1 (12-ounce jar) marinated quartered artichoke hearts, drained
  • 8 ounces smoked mozzarella, cubed
  • 1(8-ounce link) spicy pepperoni, cubed
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped jarred pepperoncini
  • 1 large handful fresh basil leaves, torn
  • Dressing:
  • 1 clove garlic, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper


  • Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.

  • Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.

  • Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.

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5 Ratings

Monique O.
The best-a pasta salad to boost your palate! We are fans of fresh and flavorful foods. This pasta salad is simple to make, very versatile, and goes great with a chicken dish (if you eat meat). My 9yr. old likes noodles, but would not eat it with sauces (white or red). As a full time working single mother i can make a large patch and serve it with other items. It is our go to when we are tired of rice or potatoes. Thank you!<br /> See All Reviews Post Review

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