Italian Pasta Salad


  • 1 16-ounce box fusilli (gluten-free if desired)
  • 1 clove garlic, minced
  • ½ cup best quality extra-virgin olive oil
  • ¼ cup plus 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian Seasoning
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 12-ounce jar roasted red peppers, drained and chopped
  • 1 cup chopped scallions
  • 1 cup cherry tomatoes, red and/or yellow, halved
  • ½ cup black olives, pitted and chopped
  • ½ cup chopped fresh basil


  1. Cook pasta according to package instructions until al dente, about 12 minutes.
  2. While pasta cooks, whisk garlic, oil, vinegar, mustard, Italian Seasoning, salt and pepper in a large bowl.
  3. Drain pasta, and immediately add it to the dressing. Toss to coat. Let cool, tossing once or twice, at least 20 minutes. To make ahead, cover and refrigerate up to 12 hours.
  4. Stir artichoke hearts, roasted peppers, scallions, tomatoes, olives and basil into the pasta. Serve immediately or chill.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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