Al Fresco Veggie Pasta Salad

Al Fresco Veggie Pasta Salad recipe from Down to Earth Organic and Natural.

Updated: Wed, 01/30/2019 - 8:14am



  • 1 (10-ounce) package pasta
  • 2 crowns broccoli, chopped and steamed
  • 1 cup chopped artichoke hearts
  • 1½ cups Kalamata olives, whole and pitted
  • ½ cup roughly chopped sun dried tomatoes
  • 2 cups cherry tomatoes, halved
  • ½ block feta cheese, finely cubed (optional)
  • ¼ cup finely chopped red onion
  • ½ cup chopped fresh basil


  • 4 Tablespoons olive oil
  • 4 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon agave nectar
  • 1 Tablespoon lemon juice
  • Salt and pepper to taste


  1. Cook pasta according to package. In the meantime, steam broccoli.
  2. Toss together pasta, broccoli, artichokes, olives, sun dried tomatoes, cherry tomatoes, feta, onion, and fresh basil.
  3. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, agave nectar, lemon juice salt and pepper. Pour over entire salad and toss to coat. Enjoy!