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Pasta Salad with sun-dried tomatoes, green olives and provolone

mediterranean pasta salad with olives in a white bowl
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5 from 1 review

This is the perfect summer pasta salad. It's easy, fresh and satisfying.

  • Author: Becky Schmieg
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Side Dish, Main Course
  • 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

  1. Cook pasta according to package directions. Prior to adding pasta to boiling water, add two small palmfuls of kosher salt.
  2. While the pasta is cooking, prepare the pasta salad ingredients: chop olives + parsley, mince sun-dried tomatoes, grate onions + zucchini and parmesan.
  3. Drain and rinse pasta under cool water once cooked. Add pasta to a mixing bowl, drizzle with oil and stir.
  4. Add dressing ingredients to a mason jar and shake vigorously.
  5. Add prepared pasta salad ingredients and dressing to the bowl with the pasta and stir. Store in the fridge and enjoy within 5 days.

Find it online: https://www.figjar.com/pasta-salad-with-sun-dried-tomatoes-green-olives-provolone/