Easy Pasta Salad

Easy Pasta Salad
With the warm months ahead, a go-to in my family is ALWAYS pasta salad. I mean, how could you not love pasta salad! This recipe is easy to make and SO delicious. I mean, really good. Perfect with anything from BBQ to sandwiches to burgers. This recipe make enough for a small country but I recommend making the full amount because the leftovers are even better. Yum!
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  1. 1 pound bowtie pasta, cooked
  2. 12 oz marinated artichokes, quartered
  3. 1- 6 oz can large black olives
  4. 4 oz chorizo ( or any hard salami ) diced
  5. 1 red bell pepper, diced
  6. 1/2 sweet onion, diced small
  7. 1/2 pint cherry tomatoes, cut in half
  8. 1- 14 can hearts of palm, diced
  1. 1/2 cup white balsamic
  2. 1/2 cup olive oil
  3. 2 cloves garlic, minced
  4. 15 fresh basil leaves, diced
  5. 1/2 cup chopped fresh parsley
  6. leaves from 15 thyme sprigs
  7. 1 teaspoon garlic powder
  8. 1/2 teaspoon red pepper flakes
  9. 1 1/2 teaspoons salt
  10. 2 teaspoons pepper
  11. 3/4 cup Parmesan cheese
  1. I'm seriously obsessed with this recipe. Do you ever make a recipe and just go "Damn, I'm SO good" ? Well, this made me say that. It's packed full of flavors and really easy to make. A must try
  2. In a very large bowl add the cooked bow tie (cook according to the package directions), artichoke hearts, black olives, chorizo (or any other salami), red bell pepper, sweet onion, cherry tomatoes, and hearts of palm. Give it a good stir and set aside while you make the vinaigrette
  3. In a bowl add the white balsamic vinegar, olive oil, minced garlic, chopped basil, chopped parsley, thyme leaves, garlic powder, red pepper flakes, salt, pepper, and Parmesan cheese. Give it a whisk and pour the vinaigrette over the pasta salad. Mix completely to combine and so that everything is coated in the vinaigrette
  4. That's it! This recipe keeps so well too so you can make it way ahead of time and just keep it in the refrigerator until you're ready to eat. Perfect Spring/Summer food. Enjoy!
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Easy Pasta Salad

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