Published July 22, 2023, 11:45 a.m. by Naomi Charles
This easy Italian pasta salad recipe is packed with fresh, colorful vegetables and homemade Italian dressing. This can easily be made gluten-free and/or high protein.
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1 (16-ounce) box of Fusilli pasta gluten-free works as well
1 (14-ounce) can of quartered artichoke hearts drained
1 1/2 cup bell pepper diced (I like to use yellow and orange)
Cook pasta according to package instructions until al dente. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, garlic, mustard, Italian seasoning, salt, and pepper in a large bowl.
Drain the pasta and add it right into the dressing. Toss to coat. Let cool, tossing once or twice so the pasta can absorb all the flavors of the dressing.
Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion, and basil, and stir well to combine. Serve and enjoy or chill until ready to serve.
Store the leftover salad in an airtight storage container in the refrigerator for about 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is great served at room temperature or chilled.
Serving: 1cup | Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg
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