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Italian Pasta Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 6 -9


  • 3 cups dried elbow macaroni
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 cup Persian cucumber diced
  • 1 cup cherry tomatoes halved or quartered
  • 1/2 cup pitted kalamata olives chopped
  • 1/2 cup roasted red peppers about 1 whole, chopped
  • 1/2 cup pepperoni chopped
  • 1/4 cup red onion diced
  • 1/4 cup artichoke hearts drained and chopped
  • 1/4 cup fresh Italian parsley chopped
  • 4 ounces ricotta grated, or crumbled feta cheese
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon salt and pepper


  • Bring a large pot of water to a boil. Add the macaroni and cook until al dente. Drain pasta in a colander, rinse with cold water and shake until very dry.
  • Transfer the pasta to a large mixing bowl and drizzle 2 tablespoons of the olive oil over it. Toss well to coat.
  • Add the cucumber, tomatoes, olives, peppers, pepperoni, onions, artichoke hearts, and parsley to the bowl. Mix to combine.
  • In a small bowl or glass measuring cup, whisk together the vinegar, salt, pepper and remaining 1/2 cup olive oil.
  • Pour mixture over the salad and toss well. Adjust the seasoning if necessary.
  • Refrigerate the salad for 30 minutes, so the flavors can blend together.
  • Serve and Enjoy!