Creamy Italian Pasta Salad

Side Dishes | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • (12-ounce) box gluten-free Rotini or Penne pasta I like Barilla gluten-free pasta.
  • 1 (14-ounce) can artichoke hearts ,drained and chopped
  • 1 cup black olives
  • 1 cup grape tomatoes
  • 1 cup mozzarella cheese ,diced
  • 1 cup roasted red peppers , diced
  • Fresh chopped basil ,optional
  • Creamy Italian Dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sugar
  • 1 cup mayonnaise (I am a Hellman’s girl)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 cup grated Parmesan cheese


  • Bring water to a rolling boil. Add salt, olive oil and pasta to the water and cook to box directions for al dente.
  • After draining the pasta, rinse pasta with cold water.
  • Add pasta to a large bowl and stir in artichokes hearts, black olives, grape tomatoes, mozzarella cheese, roasted red peppers
  • In a small bowl, add all of the dressing ingredients and stir until fully combined.
  • Add the dressing to pasta and stir until fully coated. Garnish with fresh chopped basil. Enjoy!
  • Store leftovers in an air-tight container.


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