Total Time
Prep 20 mins
Cook 0 mins

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

Ingredients Nutrition


  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!