Go Back

Tricolor vegetable pasta salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 6 people


  • 4 cups dry tricolor vegetable pasta
  • 1 cup shredded grilled salmon or chicken
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup sugar snap peas, pods removed
  • 1/2 cup marinated artichokes, cut into 1in pieces
  • 1/3 cup sun-dried tomatoes, cut into thin strips
  • 1/2 cup fresh basil leaves
  • 1 cup freshly shaved parmesan cheese
  • 1/3 cup extra virgin olive oil + extra, if necessary
  • 1 tbsp + 1 1/4 tsp white wine vinegar
  • Salt to taste
  • Freshly ground peppercorn medley to taste


  • Cook pasta as per the instructions on the package. When cooked, remove pasta from the simmering water and place in a big mixing bowl to cool slightly. Add about 2tbsp olive oil and mix the pasta (the oil will prevent the pasta from sticking together).
  • Add cherry tomatoes, peas, artichokes and sun-dried tomatoes. Mix until combined.
  • In a small bowl make the vinaigrette by mixing olive oil, vinegar, and salt and pepper to taste. Pour the vinaigrette on top of the salad. Mix until homogeneous. Add extra salt and pepper if necessary, and mix some more. Add basil leaves, and toss the salad a couple more times. Place the parmesan on top. Put the salad in the refrigerator. Serve slightly chilled.
  • Enjoy!