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Everything Green Pasta Salad
Serves 10-12 (it makes a LOT hahaha)
5
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Course
Appetizer
Servings
10
people
Equipment
Large pot
Small Bowl
Whisk
Ingredients
1x
2x
3x
Salad
2
small seedless cucumbers
diced
1
green bell pepper
diced
4
oz
sugar snap peas
trimmed and thinly sliced
½
bulb of fennel
thinly sliced
1 10
oz
jar marinated artichoke hearts
drained and chopped
1
cup
sliced green olives
i used castelvetrano
¼
cup
chopped dill
¼
cup
chopped parsley
3
scallions
thinly sliced
1 8
oz
container mozzarella pearls
drained
Kosher salt
1
pound
rotini pasta
Dressing
⅓
cup
white vinegar
½
cup
olive oil
1
tsp
dried oregano
1
tsp
kosher salt
½
tsp
black pepper
Instructions
Bring a large pot of water to a boil over high heat.
While water comes to a boil, prepare salad and dressing.
Place cucumbers, green pepper, snap peas, fennel, artichokes, olives, herbs, scallions and mozzarella in a large bowl.
In a small bowl, whisk vinegar, olive oil, oregano, salt and pepper until combined.
Heavily salt the boiling water and drop in pasta. Stir. Cook until al dente.
Drain pasta and rinse under cold water until pasta is no longer hot.
Add pasta to the bowl with all the veggies and pour dressing over. Toss to combine.
Taste the salad and add additional salt and pepper if desired. Enjoy!
This can be made a day ahead! Just toss and season with more salt, pepper, olive oil, and/or vinegar if needed.
Keyword
Salad
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