Italian Pasta Salad

Easy Italian Pasta Salad

This easy Italian Pasta Salad is ready in minutes and perfect for entertaining!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: Italian
Servings: 8 or more people
Calories: 536kcal
Author: Ginnie


For Vinaigrette:

  • 1/2 cup + 1 tablespoon extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper

For Salad:

  • 1 pound pasta, such as cavatappi*
  • 4 cups chopped kale (about 1/2 a bunch)
  • 1 pint grape tomatoes, halved
  • 1 (12-ounce) jar marinated artichoke hearts
  • 1 (8-ounce) ball fresh mozzarella, cut into cubes**
  • 1 cup chopped roasted red pepper
  • 1 cup chopped giardiniera
  • 1/3 cup halved olives
  • 1/2 medium red onion, thinly sliced and rinsed under cold water
  • 1/2 cup sliced basil


Prepare Vinaigrette:

  • Whisk together olive oil, vinegar, garlic, salt, basil, oregano, sugar, and pepper until well combined.
  • Adjust seasoning with additional salt and pepper if desired, then set aside.

Prepare Salad:

  • Bring a large pot of salted water to a boil. Add pasta and cook until tender.
  • Drain pasta, then rinse with cold water until chilled. Set aside to drain further.
  • Place kale in a large bowl; add about 1/4 cup of vinaigrette. Massage dressing into kale with hands, until kale is tender and volume is reduced by about 1/2.
  • Add pasta and all remaining ingredients to kale.
  • Whisk remaining vinaigrette, then pour over salad. Mix well. Taste salad and adjust seasoning with a salt, if desired.
  • Serve pasta salad immediately or refrigerate until ready to eat. Enjoy!


*Use gluten-free pasta to make this recipe gluten-free.
**Skip mozzarella to make this recipe vegan.


Calories: 536kcal
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