A classic Italian dish made with pasta, vegetables, and a tangy Italian dressing
Ingredients
Scale:
8 oz bow tie pasta (or penne salad)
2 cups mixed vegetables (such as cherry tomatoes, cucumber, bell peppers, and onions)
1 cup Kalamata olives, pitted
1 cup artichoke hearts, canned or marinated
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
1/4 cup homemade Italian vinaigrette
Instructions
Bring a large pot of salted water to a boil and cook the bow tie pasta according to the package instructions until al dente. Drain and set aside to cool.
In a large bowl, combine the cooled pasta, mixed vegetables, Kalamata olives, artichoke hearts, and Parmesan cheese.
In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, dried oregano, dried basil, salt, and pepper to make the homemade Italian vinaigrette.
Pour the vinaigrette over the pasta mixture and toss to combine.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Just before serving, give the salad a good toss and adjust the seasoning if needed.
