Muffuletta Olive Pasta Salad Recipe
Muffuletta Olive Pasta Salad is loaded with Orzo Pasta, Olives, tomatoes, artichoke hearts, fresh creamy mini mozzarella pearls, feta crumbles, fresh chopped basil and a sun-dried tomato vinaigrette. They come together to create one amazing flavor fest! It's quick, easy, and sure to be a summer favorite in no time!
Ingredients
- 1-1/2 cups Orzo Pasta uncooked
- 6 cups water for pasta
- 1/4 teaspoon salt to boil with pasta
- 1 6 ounce can large black olives, drained
- 1 7 ounce jar Manzanilla green olives, drained
- 15-20 grape tomatoes sliced in half lengthwise
- 1 12 ounce jar marinated artichoke hearts, sliced in half
- 1 8 ounce package fresh mozzarella pearls
- 1/4 cup Feta cheese crumbles
- 1/4 - 1/2 cup prepared Muffuletta Olives
- 2 Tablespoons fresh basil chopped
- 1/2 cup Kraft Sun Dried Tomato Vinaigrette
- Coarse black pepper to taste
Instructions
- In a large pot add 1/4 teaspoon salt and 6 cups of water, bring to a boil over medium-high heat. Slowly add Orzo, stirring while adding. Boil 10-13 minutes, just past the "al dente" stage, stirring occasionally. Drain. Set aside until cool.
- In a large bowl add black olives, manzanilla olives, sliced tomatoes, artichokes hearts, mozzarella pears, feta, Muffuletta, and chopped basil. Add coarse black pepper to taste. Add cooled cooked Orzo and drizzle salad with sun dried tomato vinaigrette dressing.
- Stir until well combined. Cover and chill 2 hours, or over night. Store in air tight container up to 5 days. Serve salad cold.
Nutrition
Serving: 1/2 cupCalories: 227kcalCarbohydrates: 36gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 5mgSodium: 160mgFiber: 2gSugar: 2g
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