Italian Pasta Salad

2.56 avg. rating (54% score) - 9 votes

Italian Pasta Salad

Born and raised in an Italian household, I cook Italian 90 percent of the time. Of all the pasta salads out there, I came up with this Italian Pasta Salad which my family loves best.

Yield: 8 to 10 servings

Pasta Salad


  • 1 pound cooked and rinsed cavatelli
  • 1 can black olives, drained and chopped
  • 2 small jars artichoke hearts, drained
  • 1 cup chopped pepperoni
  • 1 cup chopped mild provolone cheese
  • 1 can chick peas, drained
  • 1 medium sweet onion, chopped
  • 1 cup chopped fresh arugula or spinach
  • 2 small jars red roasted peppers, drained and chopped


After cooking cavatelli, rinse and allow to partially cool.

In a large serving bowl blend cavatelli with remaining ingredients.

Toss to combine and chill before serving.



  • 1 cup olive oil
  • 2/3 cup wine vinegar
  • 1 clove garlic, chopped (or 1 tablespoon minced garlic in oil)
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon oregano
  • salt and pepper to taste


In a bowl, mix oil, vinegar, garlic, and other seasonings.

Pour over cavatelli mixture and toss. Refrigerate until serving.


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