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Italian Pasta Salad with Lemon, Parsley, and Olive Bruschetta Recipe

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4.2 from 68 reviews

This vibrant Italian Pasta Salad features tender DeLallo Shellbows pasta mingled with fresh arugula, juicy cherry tomatoes, crisp cucumber, Kalamata olives, dairy-free parmesan, and flavorful tomato bruschetta. Tossed in a zesty homemade dressing made from extra virgin olive oil, lemon juice, red wine vinegar, and a hint of Dijon mustard, this salad is perfect for a refreshing, Mediterranean-inspired meal or side dish.

Ingredients

Pasta Salad Ingredients

  • 2/3 lb. DeLallo Shellbows pasta
  • Juice of 1 lemon
  • 2 tbsp fresh Italian / flat-leaf parsley, finely chopped
  • Optional: drizzle of extra virgin olive oil and red chili flakes, to taste
  • 2 oz. arugula
  • 1 pint cherry or grape tomatoes, halved
  • ½ large English cucumber, diced
  • 1 (7 oz) package DeLallo Pitted Seasoned Kalamata Olives, drained
  • ½ cup shredded dairy-free parmesan, to taste
  • 1 jar DeLallo Tomato Bruschetta, drained
  • ¼ cup finely chopped red onion

Dressing Ingredients

  • ¼ cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tbsp red wine vinegar
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 1 tbsp Dijon mustard
  • 1 tbsp agave nectar
  • 2 tbsp fresh Italian / flat-leaf parsley, finely chopped

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Cook the DeLallo Shellbows pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process, then drain well to remove excess moisture.
  2. Season Pasta: Transfer the drained pasta to a large bowl or dish. Add the juice of one lemon, 2 tablespoons of finely chopped parsley, and optionally drizzle with extra virgin olive oil and sprinkle red chili flakes to taste. Toss everything together thoroughly to coat the pasta with the flavors.
  3. Add Fresh Ingredients: Gently fold in the arugula, halved cherry or grape tomatoes, diced cucumber, drained Kalamata olives, dairy-free parmesan cheese, drained tomato bruschetta, and finely chopped red onion. Mix carefully to combine all the fresh components evenly throughout.
  4. Prepare Dressing: In a separate small bowl, whisk together ¼ cup extra virgin olive oil, juice of 1 lemon, 2 tablespoons red wine vinegar, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, 1 tablespoon Dijon mustard, 1 tablespoon agave nectar, and 2 tablespoons fresh chopped parsley until well combined.
  5. Toss with Dressing: Pour your desired amount of the freshly whisked dressing over the pasta salad and toss well to coat all ingredients with the dressing, enhancing the flavors and bringing the salad together.

Notes

  • For best texture, rinse the pasta under cold water immediately after cooking to cool it and prevent overcooking.
  • The dressing can be adjusted in sweetness and acidity by varying the agave nectar and lemon juice amounts to suit your taste.
  • Feel free to add a drizzle of extra virgin olive oil for a richer flavor or sprinkle chili flakes for some heat.
  • Dairy-free parmesan can be replaced with regular parmesan if not avoiding dairy.
  • This salad can be made a few hours ahead and refrigerated to allow flavors to meld but should be served chilled or at room temperature.

Find it online: https://justsosavory.com/italian-pasta-salad-with-lemon-parsley-and-olive-bruschetta-recipe/