Warm Italian Pasta Salad Recipe
This Warm Italian Pasta Salad is loaded with fresh veggies, Parmesan cheese, and tender noodles tossed in a balsamic dressing for a satisfying comfort food you’ll love. Ready in minutes and budget-friendly, it’s perfect for potlucks, holiday parties, meal prep, and more!
Servings: 8
Ingredients
- 2 Tablespoons white balsamic vinegar
- 3 Tablespoons extra virgin olive oil
- 16 ounces red and yellow cherry tomatoes halved
- Juice of 1/2 lemon
- 1 medium shallot sliced
- 2 garlic cloves grated
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup Kalamata olives
- 1/2 cup freshly grated Parmesan cheese omit for dairy-free recipe
- 4 chopped pepperoncini or to taste
- 1/2 cup chopped Italian flat leaf parsley
- 1/2 cup fresh basil
- 1 pound dry farfalle pasta - 1/2 cup reserved pasta water
Instructions
- Slice tomatoes down the center. In a large bowl, add the tomatoes, thinly sliced shallots, minced garlic, olive oil, balsamic, juice of lemon, salt, and pepper. Stir to combine, and let the mixture sit for 20 minutes or until the tomatoes have released their juice.
- Cook the pasta according to package instructions. Reserve about 1/2 cup of pasta water.
- In a large mixing bowl, combine the tomato mixture, warm cooked pasta, olives, parsley, basil, pepperoncini, Parmesan cheese, and 1/4 cup reserved pasta water. Toss to combine, ensuring the noodles are well coated with the oil and tomato juices. Add remaining pasta water, as needed. Serve warm, and enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 48g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 668mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 2mg
