Italian Summer Pasta Salad

6 Servings
20 min

Do you know the dress code at a Pasta Salad Convention? Usually, it's a bowtie!

This Italian Summer Pasta Salad had our mouths watering with every bite. The contrast of salty, acidic, crunchy, and sweet just makes you want to serve yourself bowl after bowl until it is all gone. Throw in the veggies you have on hand in the fridge. We added in bell peppers, cherry tomatoes, and baby spinach as well as some chickpeas we had around for extra protein. It's a great dish to have out on the patio or by the pool, and will keep everyone happy!

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Italian Summer Pasta Salad
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 6 oz bowtie pasta
  • 8 oz mini bocconcini balls
  • 4 oz salami, quartered
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup marinated artichoke hearts, chopped
  • ½ cup pitted black olives, sliced
  • 2 cups baby spinach
  • ¾ cup cooked/canned chickpeas
  • ⅓ cup extra-virgin olive oil
  • 2 tbsps red wine vinegar
  • 1 garlic clove, crushed
  • ¼ tsp red pepper flakes
  • ½ tsp dried oregano
  • ½ cup freshly chopped herbs (parsley and basil)
  • salt and pepper, to taste

Cook pasta according to package directions, drain.
To make the dressing, add olive oil, vinegar, garlic, red pepper flakes, and herbs to a small bowl and whisk to combine. Season with salt and pepper to taste.
In a large bowl, toss together pasta, bocconcini, salami, spinach, tomatoes, artichokes, bell pepper, chickpeas, and olives.
Toss pasta with dressing and serve!
Jordan and Hayley Finewax
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