Italian Pasta Salad

While on a recent trip to Europe, my boyfriend's sister made this amazing pasta salad for us several times – once while in Italy, and it felt extremely authentic! 


Quantity Unit Name Link Alternatives
1 box penne pasta, cooked according to package instructions
2 cups arugula, loosely packed
1 6-ounce can olives, sliced
1 jar (about 8 ounces) sun-dried tomatoes in olive oil
½ red onion, diced
1 14-ounce can artichoke hearts (optional), packaged in water
3 tablespoons ketchup
1 tablespoon extra virgin olive oil
1 (small) clove garlic, minced
salt, to taste


  1. Pasta:
  2. Cook pasta according to package directions. Drain and pour into a large bowl.
  3. Into the bowl: add washed arugula, olives, sun-dried tomatoes (including the oil it is preserved in), diced onion, and artichoke hearts (cut the hearts into smaller pieces first). Mix.
  4. Sauce:
  5. In a separate bowl: add ketchup, olive oil, and minced garlic. Stir until well mixed. Add sauce to the pasta mixture and stir until evenly mixed.
  6. Add salt to taste and serve.

Prep Time: 30 minutes
Serving Size: 8 servings
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