Artichoke & Sun-Dried Tomato Pasta Salad


  • 12 ounces creste di gallo tri-color pasta (or your favorite)
  • 2/3 cup artichoke hearts cut into 1/2-inch pieces
  • 1/3 cup sun dried tomatoes chopped
  • 1/3 cup roasted red pepper chopped
  • 1/2 cucumber peeled and diced
  • 4 ounces fresh mozzarella diced
  • 1/4 cup green onions sliced thin
  • 1/2 cup chickpeas
  • 1/2 cup assorted olives (or your favorite) diced
  • 1 16-ounce bottle Italian salad dressing divided


  1. Cook pasta according to package directions. Drain; set aside.

  2. Mix all remaining ingredients together with 1 cup of the Italian salad dressing. 

Recipe Notes

Reserve remainder of dressing to add as needed. Store salad covered in the refrigerator.