puttanesca pasta salad

This mouthwatering Puttanesca Pasta Salad is a simple vegan side dish that delivers the tastes of summer right to your table. Fresh cherry tomatoes, briny capers, and two kinds of olives are tossed with your favorite pasta and a tangy tomato vinaigrette dressing that makes this Italian inspired pasta salad really stand out. Add in artichoke hearts for some extra oomph, and the end result is a feast in every bite. It’s hearty enough to stand on its own, but also makes a fantastic side dish for all your summer parties!

Puttanesca Pasta Salad

pasta

capers

manzanilla olives (chopped)

kalamata olives (chopped)

cherry tomatoes (chopped)

basil

parsley

artichoke hearts (cut in slices)

tomato paste

tbsp white balsamic

olive oil

salt

Black pepper

Cook pasta according to directions, rinse and drain.

In a large bowl add pasta, tomatoes, olives, artichokes, herbs and capers. Make sure to season your tomatoes with salt and pepper to make their flavor really pop!

Make the dressing by combining tomato paste, oil and vinegar, salt and pepper and whisk until smooth.

Add dressing to the bowl with salad and pasta ingredients and mix well.

Eat within 4 days.

We love puttanesca pasta. And we love salads. We've combined the two here for a fresh and fierce lunch or dinner recipe.

Rigatoni

Cherry Tomatoes

Kalamata Olives

4tbsp Capers

Parmesan

Parsley

2tsp Chilli Flakes

Lemon

Bring a pan of salted water to the boil. Add the pasta and cook following pack instructions.

Quarter the cherry tomatoes and add to the bowl with the kalamata olive and capers. Use a peeler to peel the Parmesan into the bowl. Finely chop most of the parsley and add to the bowl along with the chilli flakes.

Once the pasta is cooked through, tip into a sieve and run under cold water until cool. Tip into the bowl. Add the lemon juice and 2-3 tbsp olive oil. Season generously with salt and pepper and toss well.

Tip into a bowl and top with the reserved parsley leaves.

Delicious and simple, but quite a high salt content if you're not paying attention!

Delicious. Personally I think the lemon is fine, I even added the zest of half to mine. I'd increase the amount of tomatoes next time and also include a few anchovies so it is closer to the traditional recipe.  I didn't weigh out the cheese, just grated until it looked right, I def' wouldn't skip this as one comment suggests. Very generous portion sizes, but you won't be sad having left overs.

very nice, used less lemon as comments advised. But I feel that 1 portion is enough for 2! I halved the recipe down to 2 portions and I will be eating this all week!

I really enjoyed this but would use less olives and more capers

Made this for lunch during a heatwave and it was perfect. Took the advice below and reduced the lemon a tad but I think you could do a whole one. Invest in some quality tomatoes.

Really nice recipe, but I agree with the comments about the lemon. And I can't believe I'm saying this but I don't think the parmesan is necessary! Maybe finally grated over shaved might be less overpowering.

The lemon overpowered things a little for me - though maybe it was a big lemon!

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Puttanesca Pasta Salad

Puttanesca Pasta Salad

Top 2 puttanesca pasta salad recipes from across the web

The most viewed puttanesca pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Puttanesca Pasta Salad

Puttanesca Pasta Salad

The most viewed puttanesca pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine