Trivella Italian Pasta Salad


16 oz Pastene Trivella 
3 Tbsp Pastene Extra Virgin Olive Oil
3 Tbsp Pastene Red Wine Vinegar
1 Tbsp Pastene Minced Garlic 
¼ tsp kosher salt, plus more for pasta water
freshly ground black pepper, to taste
1 lb fresh mini mozzarella balls 
1 7 oz jar Pastene Sun Dried Tomatoes, Julienne Cut
½ can Pastene Sliced Ripe Olives, drained
2 cups baby arugula, lightly packed


  • 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, 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.

Product Used

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