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Delicious, nourishing, and tasty pasta salad with Castelvetranos olives, Kalamata olives, sun-dried tomatoes, parmesan cheese, mozzarella cheese, and absolutely delicious dressing. This recipe is perfect for a picnic or a summer party.
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8


For the pasta salad:

  • - 16 oz rotini, uncooked;
  • - 1 cup pitted Castelvetranos olives, sliced;
  • - 1 cup pitted Kalamata olives, sliced;
  • - ½ cup sun-dried tomatoes, chopped;
  • - 8 oz mozzarella cheese, cut into cubes;
  • - ⅓ cup parmesan cheese, grated.

For the dressing:

  • - ¼ cup olive oil;
  • - 2 tbsp sun-dried tomato oil, reserved from the bottle of sun-dried tomatoes;
  • - 2 tbsp red wine vinegar;
  • - 2 cloves garlic, minced;
  • - 1 tsp dijon mustard;
  • - 1 tsp honey;
  • - ½ tsp red pepper flakes;
  • - salt, pepper to taste.


  • Fill the pot with water. Add some salt. Bring to a boil. Add rotini to the salted boiling water. Cook according to the package directions. Drain and rinse under cold water. Transfer chilled cooked rotini to the large salad bowl.
  • Add Castelvetranos olives, Kalamata olives, sun-dried tomatoes, mozzarella cheese, and parmesan cheese to the bowl with rotini. Set aside.
  • In a small bowl, mix together olive oil, sun-dried tomato oil, red wine vinegar, garlic, dijon mustard, honey, red pepper flakes, salt, and pepper.
  • Add oily dressing to the pasta salad. Stir until completely coated. Store this salad in the refrigerator before serving.
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