Recipe Box

Italian Pasta Salad


As we head into the warmer months ahead I thought I would share a quick and easy pasta salad with you all. This is a crowd winner for those BBQ’s and pot lucks, or a tasty little lunch this spring and summer.

You will need…


1 pound of pasta, cooked and drained (I like using the tri-color spirals)
2 cups of cubed mozzarella
2 cups of drained and chopped artichokes
1 packet of Good Seasons Zesty Italian dressing mix (see additional ingredients)
1 package of salame (I like using the 15.2 oz. packages) chopped

For the dressing:

1/4 vinegar
3 tablespoons of water
1/2 cup oil
1 package of dry, Good Seasons Zesty Italian dressing

I use the Good Seasons cruet, you can find it next to the dressings at WalMart. Also, all the measurements are imprinted on the glass shaker for your measuring ease.

-Instead of using regular white vinegar (which I have used and LOVE) I like using a Balsamic, it just adds a deeper flavor to the dressing.

You can also just use your favorite Italian dressing as a substitute (Olive Garden, Wishbone)

Begin by cooking and draining your pasta and letting it cool completely. After my pasta is drained, I like to add just a small drizzle of EVOO and mix it in to prevent the pasta from sticking together. Once the pasta is cooled, cube your mozzarella cheese and your salame.


Mix your dressing. Here is my dressing before I shake it in the cruet.



Drain your artichoke hearts, drizzle your dressing over the pasta, add cheese and salame, and mix well.


Other yummy additions you can add to your pasta salad would be Parmesan cheese, olives (Kalamata or black), and red onions.

This salad is so yummy and easy. I love making a big batch in the summer to eat for lunch or as a side for a couple of nights of dinner. You will never regret using the Balsamic vinegar in place of the white vinegar as well. My husband does not care for Balsamic and can never tell I use it in place of white vinegar.



From my kitchen to yours,



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