Sicilian Pasta Salad
This Sicilian pasta salad is ideal for warm summer days. It’s easy to make, keeps you full, and you can make a large batch for a potluck party. Read more now.
Servings Prep Time
2servings 15minutes
Cook Time
Servings Prep Time
2servings 15minutes
Cook Time
  • 12ounces Penne pasta
  • 1/3cup olive oil
  • 2cloves garlicminced
  • 1 medium oniondiced
  • 1/2 red bell pepperdiced
  • 1tablespoon tomato paste
  • 1/4cup water
  • 4tablespoons white wine
  • 1tablespoon fresh parsleyminced
  • 1teaspoon fresh rosemaryminced
  • 1/4teaspoon fresh thymeminced
  • 1/4teaspoon fresh oreganominced
  • 1tablespoon fresh basilminced, plus a handful of small leaves for garnishing
  • 1teaspoon sea salt
  • 1/8teaspoon black pepperfreshly ground
  • 1/2cup zucchinidiced
  • 1/2cup green beanschopped 1-inch pieces
  • 1/4cup sun dried tomatoeschopped
  • 112-ounce jar marinated artichoke heartsdrained and chopped
  • 16-ounce whole black pitted olivesdrained
  • 1/2cup Asiago or pecorino cheesegrated
  1. Cook pasta according to package directions. Drain, rinse, and toss in 1 teaspoon of olive oil. Set aside.
  2. Heat a large skillet to medium-high heat, and add the remaining olive oil. Mix in the garlic, onion, and bell pepper. Saute for 3 to 4 minutes, or until the vegetables are tender.
  3. In a small bowl, combine the tomato paste and water. Mix well. Add the tomato puree, wine, fresh herbs, and seasonings to the skillet. Continue to simmer for 5 to 7 minutes.
  4. Add the zucchini and green beans, and cook for a few minutes until softened. Remove from heat.
  5. Mix in the sun dried tomatoes, artichoke hearts, and olives. Add the pasta and stir until everything is well combined. Chill completely for about 2 hours before mixing in the cheese and garnishing with the basil leaves. Serve.
Recipe Notes

If this is a make-ahead dish that will be in the refrigerator for more than a couple hours, wait to combine the final ingredients. Chill the penne, cooked vegetable mixture, basil leaves, and grated cheese separately. 30 minutes before serving, toss the pasta, vegetable mixture, and cheese together. Garnish with the basil leaves. Serve cold.

Recipe by Lorna Kring.