Description
Healthy Orecchiette Pasta Salad with Basil, Olives and Tomatoes. The fresher ingredients, the better in this Pasta Salad. A fun salad to eat as a side for dinner, lunch or bring to a Summer cookout!
Ingredients
Scale
- 500 grams orecchiette pasta (1 bag/1.1 pounds)
- 1 heaping cup kalamata olives (375 ml can)
- 2 large tomatoes
- 1 1/2 cups artichoke hearts, chopped (398 ml can or 8 hearts)
- 1/2 cup fresh basil, chopped
- 5 stalks green onion
Dressing
- 4 tbsp olive brine
- 3 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 3 tbsp minced garlic
- 3 tsp herbes de provence
- Pinch salt and pepper
Instructions
- Cook the pasta according to the directions on the box. While the pasta is cooking, chop and prepare the tomatoes, artichoke hearts, basil and green onion.
- Drain the pasta and rinse it under cold water to cool it down.
Dressing
- Add all the dressing ingredients (olive brine through to salt and pepper) to a small bowl. Stir. Taste test and add additional sea salt, pepper and herbes to taste.
- Add the cool pasta and chopped vegetables to a large bowl and pour the dressing on top. Toss until everything is evenly coated with the dressing. Garnish with additional fresh basil. Cover and store in the fridge. Serve cold.
Notes
1) If you are looking for a more traditional pasta salad recipe, try this one here!
2) Sub the kalamata olives with sundried tomatoes.
3) Use Gluten Free pasta to make this recipe gluten free.
4) Tastes even better the next day once the flavors have had the chance to marinate.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main