Italian Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A robust pasta salad with roasted peppers, salami, mozzarella, olives, artichokes, sun-dried tomatoes, and a bold Italian dressing. It's versatile enough for potlucks or casual weeknight meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 16 ounces mini bell peppers, (red, yellow, and orange)
- 2 tablespoons olive oil
- Kosher salt and black pepper, (to taste)
- 1 lb campanelle pasta, (or pasta of your choice)
- 1 14 ounce can artichoke hearts, (drained and quartered)
- 8 ounces salami, (chopped)
- 8 ounces fresh mozzarella balls, (cut in half)
- 3/4 cup kalamata olives, (pitted and chopped)
- 1/2 cup sun dried tomatoes, (finely chopped)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped basil
- 1/2 cup chopped parsley
- 1/3 chopped red onion
- Italian Dressing
- Garnish: extra Parmesan cheese and fresh basil
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 903mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 231mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 903MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.