Trivella Italian Pasta Salad


Serves 4
16 ozPastene Trivella
3 TbspPastene Extra Virgin Olive Oil
3 TbspPastene Red Wine Vinegar
1 TbspPastene Minced Garlic
¼ tspkosher salt
freshly ground black pepper, to taste
1 lbfresh mini mozzarella balls
17 oz jar Pastene Sun Dried Tomatoes, Julienne Cut
1 canPastene Small Whole Cherry Tomatoes, chopped with juice
½ canPastene Sliced Ripe Olives, drained
2 cupsbaby arugula, lightly packed


Prep time: 10 minutes | Cook time: 10 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and run briefly under cold water to cool. Drain again, add a drizzle of oil to the pasta, and toss so the pasta does not stick together.
  • To make the dressing, place oil, vinegar, garlic, salt and a few grinds of black pepper in a large bowl and whisk to combine. Set aside.
  • Add the pasta, mozzarella, sun-dried tomatoes, chopped tomatoes with juice, and olives to the bowl with dressing.
  • Toss thoroughly to combine.
  • Let sit for 20 minutes, stirring occasionally. 
  • Mix in arugula. Taste and season with additional salt, pepper, and vinegar, as desired. 

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