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Trivella Italian Pasta Salad


Serves 4
3 TbspPastene Extra Virgin Olive Oil or 3 Tbsp Pastene Pure Olive Oil
3 TbspPastene Red Wine Vinegar, plus more as needed
1 TbspPastene Minced Garlic
¼ tspkosher salt, plus more as needed
1 Tbspfreshly ground black pepper
16 ozPastene Trivella
1 jarPastene Sun Dried Tomatoes in Oil
1 lbfresh bocconcini or bite-sized mozzarella balls
1 canPastene Small Whole Cherry Tomatoes, reserve juice
½ canPastene Sliced Ripe Olives, drained
2 cupslightly packed baby arugula


  • Bring a large pot of salted water to a boil. Meanwhile, 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 pasta and cook in water until al dente.
  • Drain and run briefly under cool water to cool the pasta down. Drain again.
  • Add a drizzle of oil to the pasta and stir so the pasta does not stick together 
  • 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, stir occasionally. Fold arugula.
  • Taste and season with additional salt, pepper, and vinegar as needed. 

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