Pasta Salad with sun-dried tomatoes, green olives and provolone
This is the perfect summer pasta salad. It's easy, fresh and satisfying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Main Course, Side Dish
- Cuisine: American, Mediterranean
Ingredients
Units
Scale
- 1 lb dried penne pasta
- 1/2 large yellow onion, grated (about 3/4 cup)
- 1 medium zucchini, grated (about 2 cups)
- 1/3 cup sun-dried tomatoes packed in oil, measured then minced
- 1/2 cup green olives, measure then chop
- 4 oz provolone, cut into small squares (about 3/4 cup once cut)
- 1 cup parsley, measured then chop
- 1 1/4 cup grated parmesan
Dressing
- 1/3 cup red wine vinegar
- 2/3 cup avocado oil
- 1 1/2 tbsp honey
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package directions. Prior to adding pasta to boiling water, add two small palmfuls of kosher salt.
- While the pasta is cooking, prepare the pasta salad ingredients: chop olives + parsley, mince sun-dried tomatoes, grate onions + zucchini and parmesan.
- Drain and rinse pasta under cool water once cooked. Add pasta to a mixing bowl, drizzle with oil and stir.
- Add dressing ingredients to a mason jar and shake vigorously.
- Add prepared pasta salad ingredients and dressing to the bowl with the pasta and stir. Store in the fridge and enjoy within 5 days.