This fully loaded pasta salad is the ultimate summer pasta salad. It’s packed with flavor and so many scrumptious ingredients that will make you fall in love with it.
It has artichoke hearts, cucumbers, red onions, black olives, cheddar cheese, parmesan cheese, spinach, sun dried tomatoes, pepperoncini peppers and Italian herbs with vinegar and the oil from sun dried tomatoes.
The flavors all blend together and absorb into the pasta after it chills in the refrigerator. It’s best served cold and then all the delicious flavors pop!
This pasta salad is perfect for a light summer dinner or the perfect side dish to bring to a picnic.
What you need to make this fully loaded pasta salad:
Serves 6 people
- 1 pound bow tie pasta – cooked and rinsed under cold water
- 1 small jar artichoke hearts – drained, diced
- 1 cup cucumbers – diced
- 1/2 cup red onion – diced
- 1 can (~15 ounce) black olives – drained
- 1/2 cup cubed cheddar cheese
- 1/3 cup shredded Parmesan cheese
- 2 generous handfuls spinach
- 1/2 cup sun dried tomatoes (in oil) – diced
- 1/4 cup sliced pepperoncini peppers
- 1/4 cup oil from sun dried tomatoes or olive oil
- 1/4 cup white wine vinegar
- 1/4 cup juice from pepperoncini peppers
- 2 teaspoons dried Italian herbs
- Fresh cracked black Pepper to taste
- Dash of salt
Instructions
- Cook pasta in salted water then drain and rinse with cold water.
- Add drained pasta to a large bowl, add artichoke hearts, cucumbers, red onion, black olives, cheddar cheese, parmesan cheese, spinach, sun dried tomatoes, pepperoncini peppers, sun dried tomatoes, white wine vinegar, juice from the pepperoncini peppers, Italian herbs, fresh cracked black pepper and a dash of salt then mix together well.
- You can serve immediately or let it sit in the refrigerator until it’s chilled.
Here are a few other recipes you may enjoy:
Ranch Pasta Salad
Summer Orzo Pasta Salad
Garden Rotini Pasta Salad
Fully Loaded Pasta Salad
Delicious pasta salad with artichoke hearts, sun dried tomatoes and more.
Servings: 6 people
Ingredients
- 1 pound bow tie pasta – cooked and rinsed under cold water
- 1 small jar artichoke hearts – drained diced
- 1 cup cucumbers – diced
- 1/2 cup red onion – diced
- 1 can ~15 ounce black olives – drained
- 1/2 cup cubed cheddar cheese
- 1/3 cup shredded Parmesan cheese
- 2 generous handfuls spinach
- 1/2 cup sun dried tomatoes in oil – diced
- 1/4 cup sliced pepperoncini peppers
- 1/4 cup oil from sun dried tomatoes or olive oil
- 1/4 cup white wine vinegar
- 1/4 cup juice from pepperoncini peppers
- 2 teaspoons dried Italian herbs
- Fresh cracked black Pepper to taste
- Dash of salt
Instructions
- Cook pasta in salted water then drain and rinse with cold water.
- Add drained pasta to a large bowl, add artichoke hearts, cucumbers, red onion, black olives, cheddar cheese, parmesan cheese, spinach, sun dried tomatoes, pepperoncini peppers, sun dried tomatoes, white wine vinegar, juice from the pepperoncini peppers, Italian herbs, fresh cracked black pepper and a dash of salt then mix together well.
- You can serve immediately or let it sit in the refrigerator until it’s chilled.