Chef Perry from Queen Creek Olive Mill shares a recipe for an Italian pasta salad full of wonderful flavors.


• 1 pound of bowtie pasta

• 1 cup of sundried tomatoes chopped

• 8 ounces of fresh mozzarella bocconcini cut in half

• 3/4 cup of marinated artichoke hearts cut in quarters

• 3/4 cup of kalamata olives, sliced

• 3/4 cup of pepperoncini

• 1/2 cup of calabrese salami cut into ribbons (optional)

• 1/2 cup of thinly sliced red onion

• 1/2 cup of fresh parsley chopped

• 1/2 cup of fresh basil chiffonade

• 1/2 cup of shredded Parmesan cheese

for dressing

• 1 cup of Queen Creek Olive Mill Extra Virgin Olive Oil

• 1/4 cup of Queen Creek Olive Mill White Balsamic

• 2 teaspoons of kosher salt

• 2 cloves of garlic crushed

• 2 teaspoons of each dry oregano and dry basil

• Fresh black pepper to taste


Cook pasta according to package directions, in salted water for more flavor. Toss with a little oil to prevent sticking. Drain from pot and set aside to cool.

Place the rest of the salad ingredients in a large glass bowl and add the cool pasta.

Wisk all dressing ingredients in a separate bowl.

Pour dressing over salad, toss well and finish with the Parmesan cheese.

Keep in the fridge for 2-3 days.

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