If you prefer a light and refreshing pasta salad recipe over the creamy, mayo-loaded varieties, this Italian Pasta Salad recipe is for you! Topped with a simple red wine vinaigrette and featuring plenty of fresh herbs and veggies, this side dish tastes like summer.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse with cold water; drain again. In a large bowl combine pasta mixture, sweet pepper, basil, and olives. Set aside.

  • For dressing, in a screw-top jar combine red wine vinegar, oil, garlic, salt, and black pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to coat.


To shred (chiffonade) fresh basil, stack several leaves and roll up the leaves. Starting at one end, use a sharp knife to cut crosswise into thin slices.

Nutrition Facts

123 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 81 mg sodium. 16 g carbohydrates; 2 g fiber; 3 g protein;

Reviews (1)

13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
Simple to make, and thought it tasted better the next day. I originally liked that there was no cheese in the recipe, however on the second day I added some feta just to use it up and it was really good that way, too.