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Cold Vegetarian Italian Pasta Salad

Total Time 30 mins
Servings 8 - 10 servings


  • 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


  • 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!