This colorful Italian Pasta Salad recipe is as delicious as it is vibrant! Packed with veggies like bell peppers, artichokes, tomatoes and olives, this healthy pasta salad with homemade dressing is a great summer side dish or light lunch. It’s also perfect to prep ahead because it’s even tastier the next day!
1 1/2cupbell pepperdiced (I like to use yellow and orange)
1cupbaby tomatoescut in half
1/2cupcelerythinly sliced into half moons
1/2red onionfinely diced
1/2cupchopped fresh basil
Cook pasta according to package instructions until al dente. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, garlic, mustard, Italian seasoning, salt and pepper in a large bowl.
Drain the pasta and add it right into the dressing. Toss to coat. Let cool, tossing once or twice so the pasta can absorb all the flavors of the dressing.
Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion and basil and stir well to combine. Serve and enjoy or chill until ready to serve.
Store leftover salad in an airtight storage container in the refrigerator for about 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is great served at room temperature or chilled.