Italian Pasta Salad
This Italian Pasta Salad, featuring vibrant and fresh ingredients, is filled with flavor and is perfect for your next seasonal gathering. With delicious ingredients and a super simple method to prepare, this dish should easily make it into the Summer rotation and beyond!
Servings: 6 people
Ingredients
- 2/3 lb. DeLallo Shellbows
- Juice of 1 lemon
- 2 tbsp fresh Italian / flat-leaf parsley finely chopped
- Optional drizzle of extra virgin olive oil and red chili flakes to taste
- 2 oz. arugula
- 1 pint cherry or grape tomatoes halved
- ½ large English cucumber diced
- 1 7 oz. package DeLallo Pitted Seasoned Calamata Olives drained
- ½ cup shredded dairy-free parmesan to taste
- 1 jar DeLallo Tomato Bruschetta drained
- ¼ cup finely chopped red onion
Dressing
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 2 tbsp red wine vinegar
- 1 tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 tbsp Dijon mustard
- 1 tbsp agave nectar
- 2 tbsp fresh Italian/flat-leaf parsley finely chopped
Instructions
- Cook shellbows according to package directions, adding in 1 tbsp kosher salt to the pasta cooking water when adding the dry pasta. Drain, rinse under cold water, then drain well. Add to a large dish or bowl. Add lemon juice, parsley, and optional oil / red chili flakes. Toss well.
- Add arugula, tomatoes, cucumbers, olives, parmesan, bruschetta and red onion. In a separate bowl, add all Dressing ingredients and whisk well. Pour desired amount of dressing over top.