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


  • Pasta:
  • Cook pasta according to package directions. Drain and pour into a large bowl.
  • 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.
  • Sauce:
  • 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.
  • Add salt to taste and serve.
Prep Time: 30 minutes
Serving Size: 8 servings
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