Puttanesca Pasta Salad
This mouthwatering Puttanesca Pasta Salad is a simple vegan side dish that delivers the tastes of summer right to your table. Fresh cherry tomatoes, briny capers, and two kinds of olives are tossed with your favorite pasta and a tangy tomato vinaigrette dressing that makes this Italian inspired pasta salad really stand out. Add in artichoke hearts for some extra oomph, and the end result is a feast in every bite. It’s hearty enough to stand on its own, but also makes a fantastic side dish for all your summer parties!
Ingredients
Salad Ingredients
- 1 pound pasta cooked and cooled
- 2 tbsp capers
- 10 pitted manzanilla olives chopped
- 10 pitted kalamata olives chopped
- 20 cherry tomatoes chopped
- 2 tbsp chopped basil
- 3 tbsp chopped parsley
- 6 artichoke hearts cut in slices
Dressing Ingredients
- 1 tbsp tomato paste
- 3 tbsp white balsamic
- 3 tbsp olive oil
- 1 pinch salt
- Black pepper
Instructions
- Cook pasta according to directions, rinse and drain.
- In a large bowl add pasta, tomatoes, olives, artichokes, herbs and capers. Make sure to season your tomatoes with salt and pepper to make their flavor really pop!
- Make the dressing by combining tomato paste, oil and vinegar, salt and pepper and whisk until smooth.
- Add dressing to the bowl with salad and pasta ingredients and mix well.
- Eat within 4 days.
Nutrition
Calories: 383kcalCarbohydrates: 61gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 327mgPotassium: 348mgFiber: 4gSugar: 5gVitamin A: 577IUVitamin C: 16mgCalcium: 37mgIron: 2mg
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