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Cold Vegetarian Italian Pasta Salad

Published on July 12, 2016 By Emily. Updated on August 8, 2020

Jump to Recipe Print Recipe

It could just be me, but I feel like this is the summer of the cold noodle salad.  Perhaps I’m just in the mood to eat them, but it seems like every time I turn around I’m seeing another recipe for cold noodle or pasta salads.  Brian and I have enjoyed a few already this summer and I have a list of recipes I want to make.  In addition to the fact that carbohydrates are my very favorite food group and that pasta is my favorite food in that group, cold noodle salads have a lot going for them.

Cold Vegetarian Italian Pasta Salad-2

Cold pasta salads, especially this one, are awesome because they make life easier.  It’s not hard to make a batch of pasta or noodles, let them cool, mix in ingredients (my Cold Vegetarian Italian Pasta Salad ingredients hardly require any preparation!) and store the salad in the fridge.  No oven required.

Cold Vegetarian Italian Pasta Salad-3

This recipe made so much food that Brian and I are both eating it for lunch every day this week.  I’ve been trying to get complete some tasks I’ve been putting off and knowing that lunch is waiting for me the fridge saves time and keeps me from getting distracted.  Headed to a party or picnic?   Tomatoes, basil and mozzarella are among the flavors of summer and I bet this dish will be a hit.

Cold Vegetarian Italian Pasta Salad

Print Recipe
Total Time 30 mins
Servings 8 - 10 servings

Ingredients
  

  • 13.25 ounces whole wheat pasta you can use white or gluten free here as well
  • 1 pint grape tomatoes
  • 14 ounces canned artichoke hearts drained
  • 8 ounces fresh mozzarella
  • 4 ounces pitted Kalamata olives
  • 1/2 cup fresh basil
  • 3 tablespoons extra virgin olive oil
  • salt and pepper

Instructions
 

  • Cook the pasta according to package directions. Drain, pour into a large bowl and set aside until no longer hot.
  • Meanwhile, or once your pasta is cool (whatever works for your schedule!), prepare your vegetables: quarter each of the grape tomatoes, roughly chop the artichoke hearts, fresh mozzarella and olives. Chiffonade the basil leaves by removing them from the stems, stacking and rolling the leaves and then thinly slices (see more instructions here)
  • Add the vegetables and basil to the cooled pasta. Drizzle with the 3 tablespoons of extra virgin olive oil. Toss the pasta and vegetables together with a spoon. Add salt and pepper to taste, if needed.
  • Serve immediately at room temperature, or cool in the refrigerator until ready to serve and eat.
  • Enjoy!

Related Posts

Highlights: Summer Salads
Vegetable Tetrazzini
Transition (CSA Menu Plan #36)
Taste Test: Buitoni Shrimp and Lobster Ravioli
Did you enjoy this post? Share it!

Filed Under: lunch, recipe, side dish, vegetarian, vegetarian main dish, weeknight Tagged With: Italian, pasta, picnic, salad, summer

« Highlights: Picnic Food 2016
Double the Fun–and the Food (CSA Menu Plan #56) »

Comments

  1. Lisa Valinsky says

    July 12, 2016 at 7:05 pm

    Yum! Especially with the fresh mozzarella and the artichoke hearts. I love pasta salads in the summer too. :)

Trackbacks

  1. Farmers' Market Cold Noodle Salad - with Instant Noodles | Relishments says:
    August 16, 2016 at 7:14 pm

    […] summer of the cold noodle salad continues, and I’m not complaining.  As I wrote back in July, cold noodle salads are an awesome hot weather meal and can make life so much […]

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Emily
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I don't have answers, but I'm trying to take care of myself and my biological and school families. I'm saying "I love you" a lot to my children and my students. I'm closely following and sharing the work of @everytown while contacting my state and federal representatives and the president. I'm going for walks and getting fresh air and trying not to overload on news. I'm sharing good resources in my stories as I see them.
UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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This morning we took advantage of @massmoca's Berk This morning we took advantage of @massmoca's Berkshire Teacher and Social Worker Appreciation Day free admission. After enjoying the student Art Invitational exhibit, the 4 of us took in several of the other galleries. Mass MoCA always impresses and it was delightful to be able to be out in the world with my kids.
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