Sonoma Vinaigrette Pasta Salad
Overview
This vibrant Italian pasta salad is tossed in Bella Sun Luci Sonoma Vinaigrette and loaded with crisp vegetables, creamy cheeses, and fresh basil. It’s bright, flavorful, and perfect for make-ahead meals, gatherings, or easy weekday lunches.
Total Cook Time: 30 minutes
Serves: 4
Gluten Free
Bella Products Used:
Sonoma Vinaigrette Rich with Garlic and Sun Dried Tomatoes
Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs 8.5 oz
Ingredients
- 12 oz pasta for pasta salad (rotini, fusilli, or farfalle work well)
- ½ small red onion, thinly sliced
- 1 cup small mozzarella balls (bocconcini or ciliegine), halved if large
- 1 cup Salami, choppped
- ½ cup black olives, sliced
- ¼ cup green olives, sliced (optional, for extra briny flavor)
- ½ cup crumbled feta cheese
- 1 cup cucumber, diced
- ½ green bell pepper, diced
- ½ yellow bell pepper, diced
- ½ cup fresh basil leaves, torn
- ½–¾ cup Bella Sun Luci Italian Kitchen Sonoma Vinaigrette
- ¼ cup Bella Sun Luci Sun-Dried Tomatoes, julienne cut or diced
- Kosher salt, to taste
- fresh ground black pepper, to taste
- Optional: Pepperoncini slices for a little zip
Directions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water to cool completely. - Build the salad
In a large bowl, combine the cooled pasta, red onion, mozzarella, olives, feta, cucumber, green and yellow bell peppers, and fresh basil. - Dress and toss
Drizzle with Sonoma Vinaigrette and toss gently until everything is evenly coated. - Season and chill
Season with salt and freshly ground black pepper to taste. Refrigerate for at least 20–30 minutes before serving to allow the flavors to come together. - Finish and serve
Give the salad one final toss before serving. Add extra vinaigrette if needed and garnish with additional basil.
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