Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

I loved this pasta salad because it was filled with great flavors and textures.  I really liked the creamy mozzarella with the sweet tomatoes and roasted bell peppers along with the salty kalamata olives and the tangy artichoke hearts.  The whole grain pasta had a nice nutty flavor and went really nicely with the Dijon vinaigrette.  I served this delicious pasta salad with the Garlic and Herb Shrimp Skewers for a healthy and tasty meal.  My kids loved this salad so much they asked for the leftovers in their lunch bag the next day.

Add a tsp of oil to the pot you will be cooking the pasta in.  Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish.  Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt and freshly cracked pepper, to taste.  Whisk until well combined then set aside.  Side Note:  You don’t have to cook the shallot –  I did because it had a very strong flavor and I didn’t want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions.  Drain then rinse with cold water to cool the pasta.  Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella.  Drizzle the vinaigrette on top then gently toss to coat evenly.    Season with sea salt and freshly cracked pepper, to taste.  Enjoy.

 

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Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

Yield: 6

Prep Time: 15 min.

Total Time: 15 minutes

Ingredients:

Vinaigrette:

1 tsp + 1 tbsp olive oil (divided)
2 tsp shallot, diced finely
1 clove of garlic, minced
2 1/2 tbsp white balsamic vinegar
1/2 tsp Dijon mustard
Sea salt and freshly cracked pepper, to taste

Pasta Salad:

7 oz whole grain rotini pasta, cooked per instructions
1/4 cup of roasted bell pepper, diced
1/4 cup of grape tomaotes
1/4 cup of marinated artichoke hearts, chopped
1/4 cup of kalamata olives, sliced
1/4 cup of mozzarella cheese, diced
1/4 cup of fresh basil, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Add a tsp of oil to the pot you will be cooking the pasta in. Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish. Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt and freshly cracked pepper, to taste. Whisk until well combined then set aside. Side Note: You don't have to cook the shallot - I did because it had a very strong flavor and I didn't want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta. Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.

Recipe and photos by For the Love of Cooking.net

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26 Responses to “Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil”

  1. 1

    lenia — May 16, 2012 @ 12:37 am

    What a lovely salad!Sounds really refreshing!xxx

    [Reply]

  2. 2

    Katarina — May 16, 2012 @ 1:31 am

    This is a fresh and lovely salad!

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — May 16, 2012 @ 1:57 am

    I absolutely love everything in this salad! It’s so light and chockfull of veggies, which makes it perfect to bring the leftovers to work the next day (if there are any left!).

    [Reply]

  4. 4

    Coleens Recipes — May 16, 2012 @ 2:56 am

    I could LIVE on salads like this, thanks for sharing.

    [Reply]

  5. 5

    grace — May 16, 2012 @ 2:57 am

    why, it’s almost as if i’m spending a moment in the mediterranean. :)

    [Reply]

  6. 6

    Kim in MD — May 16, 2012 @ 4:20 am

    Oh, Pam…you make the best meals! I love every ingredient in this pasta. This is going on my “must make” recipe list!

    [Reply]

  7. 7

    Jenn's Food Journey — May 16, 2012 @ 5:29 am

    Personally… for me.. the best salad is a pasta salad :) And when you use all those yummy ingredients, how could it not be???

    [Reply]

  8. 8

    Mary — May 16, 2012 @ 6:09 am

    This looks FANTASTIC! I’m loving all of those flavors together.

    [Reply]

  9. 9

    Peggy Recker — May 16, 2012 @ 6:29 am

    Sounds wonderful!

    [Reply]

  10. 10

    Deborah Vogts — May 16, 2012 @ 7:45 am

    This looks yummy! I like the addition of artichokes in this. Thanks for sharing!

    [Reply]

  11. 11

    Kris — May 16, 2012 @ 7:59 am

    What a great summer salad. Filing it for later!!

    [Reply]

  12. 12

    Georgia @ The Comfort of Cooking — May 16, 2012 @ 8:29 am

    What a fantastic pasta salad, Pam! I can already tell that this will be making its way to my dinner – or lunch – table soon!

    [Reply]

  13. 13

    Kyra — May 16, 2012 @ 8:33 am

    Oooh. I make something very similar but I never add mustard. I’m going to try that! Also, don’t you just love white balsamic? Mmmm. That’s my salad dressing of choice – olive oil, white balsamic, salt & papper. Yum!

    [Reply]

  14. 14

    Maria — May 16, 2012 @ 8:37 am

    I make a similar pasta and it is always a hit! Love this one!

    [Reply]

  15. 15

    Joanne — May 16, 2012 @ 9:07 am

    I so totally wish this were on the menu for dinner tonight! It has all of my favorite antipasto components.

    [Reply]

  16. 16

    Honey What's Cooking — May 16, 2012 @ 1:27 pm

    you make the most indulgent salads.. I would lose my 5 pounds of fat that never leaves me if I hung out with you Pam.
    :-) LOVE!

    [Reply]

  17. 17

    Jennifer — May 16, 2012 @ 5:15 pm

    I’ve been to a function where someone cooked up a pasta salad a lot like this one. Now I have a recipe! I bet this is fantastic.

    [Reply]

  18. 18

    Words Of Deliciousness — May 16, 2012 @ 8:10 pm

    This pasta salads sounds wonderful. I love all the ingredients that you put in it.

    [Reply]

  19. 19

    Larry — May 17, 2012 @ 3:37 am

    I love pasta salad and this recipe is definitely going on the must try list.

    [Reply]

  20. 20

    Chris — May 20, 2012 @ 6:13 am

    This does the job as a side dish or a main course. I have some tricolor rotini that I need to use up. I might make a version of this for lunch before we go to the pool. I could make substitutions for everything I don’t have except the artichoke heart, there’s no substitute for that. Guess I’ll have to make another trip to the store (3rd time this weekend).

    [Reply]

  21. 21

    Construction Equipment Houston — June 8, 2012 @ 9:56 am

    A nice, grown up pallet of flavors!!! Beautiful salad!

    [Reply]

  22. 22

    Follow Friday | beckybrannan — July 29, 2012 @ 5:34 pm

    [...] nothing more than a good caprese salad – and it might be a thousand times better when you add pasta to the [...]

  23. 23

    Joanna — September 4, 2012 @ 7:32 pm

    This was delicious! I love all of the ingredients and it was so easy to make!

    [Reply]

  24. 24

    Charlene Molnar — January 15, 2013 @ 9:12 am

    Hello,
    I have just come across your website and I LOVE it! I was just wondering….I see a link that says recipe box at the top of your site, but I don’t know how to add recipes from your site to the recipe box. Is there a way to do that?

    [Reply]

    • Pam replied: — January 15th, 2013 @ 9:29 am

      Charlene,

      Thanks for your kind words. I am so glad you like my website.

      Click the save link (on the top of the written and printable recipe) and sign up for Ziplist… it will give you the instructions you need to add a recipe to your recipe box. Good luck!

      Cheers,
      Pam

      [Reply]

      • Charlene Molnar replied: — January 15th, 2013 @ 9:59 am

        Perfect! Thank you!

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