Total Time
20mins
Prep 20 mins
Cook 0 mins

From the June issue of Gourmet magazine. Save time by chopping vegetables as the pasta cooks!

Ingredients Nutrition

Directions

  1. Whisk together the red wine vinegar and olive oil in a large bowl.
  2. Add remaining ingredients and toss to combine.
  3. Season with salt and pepper to taste.
Most Helpful

5 5

I loved this and ate a huge serving. I used bacon and added some iceberg lettuce and marinated bocconcini. My pasta were tiny alphabet shapes - what fun !! I served the dressing on the side as I am not a mad dressing eater. It was so colourful too. Made for ZWT 7.

I added:
Red Onion
1/2 lb provolone cheese
1/2 lb cappicola
Italian Seasoning, Garlic Powder & dried Basil leaves.

5 5

This was a hit at my party. I have been looking for an amazing pasta salad recipe and this was EXACTLY what I was looking for. I did double the dressing as others suggested and used black olives only because I know that some people don't like kalamata olive. I would have perferred the kalamatas :) . Thanks for this recipe!