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A Colorful Summer Italian Pasta Salad

A delicious and refreshing summer pasta salad, with a focus on combining colorful cherry tomatoes, with green olives and artichoke hearts; a recipe with an emphasis on vivid colors and taste, naturally!


Farfalle pasta salad
* 1/2 lb. feta cheese (spiced with basil if available)
* Extra virgin olive oil
* 10 red cherry tomatoes
* 10 yellow cherry tomatoes
* 1/2 lb. canned artichoke hearts
* 1 lb. Farfalle pasta
* 25 green olives, pitted and sliced in halves
* wine vinegar
* 2 tablespoons Dijon mustard
* salt and pepper

Cooking instructions:

1) Drain the feta cheese, keeping the oil in the container (if the feta was packaged in oil), reserve. Drain the artichoke hearts and reserve.

2) Cook the pasta "al dente". Drain and rinse with cold water once finished cooking. Pour into a deep bowl, add 4 tablespoon of oil in the jar of feta and mix well. This will prevent the pasta from sticking during cooling. Keep the dough cool.

3) Clean the tomatoes, and slice the yellow cherry tomatoes in halves, slice in quarters the red cherry tomatoes.

4) Break up the feta cheese block; add the cheese, the tomatoes, the artichoke hearts and olives to the pasta, and mix.

5) Now let’s prepare the dressing, combining the mustard, vinegar and reserved basil oil (or more olive oil if you didn’t get any); mix the dressing until smooth. Pour the dressing in the pasta salad and mix, then put everything in the fridge several hours before serving.

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