Castella Imports

Mediterranean Pasta Salad


16oz pasta of choice
3/4 cup Aegean Extra Virgin Olive Oil
1/2 cup Castella Balsamic Vinegar
3-4 tsps. Castella Minced Garlic
3oz Castella Sun-Dried Tomatoes
1 can (14oz) of Castella Artichoke Hearts (drained and cut in half)
12oz Castella Kalamata Pitted Olives (drained)
16oz sugar plum or cherry tomatoes (cut in half)
16oz Mozzarella cheese (balls or cubes)
10-14 large basil leaves (julienned) or about 2 tsps. Castella Basil


  1. In a large pot bring heavily salted water to a boil and cook pasta to al dente
  2. While pasta is cooking whisk together olive oil, balsamic vinegar and minced garlic then add sun-dried tomatoes and artichoke hearts
  3. Once cooked, drain pasta and immediately add to your mix of other ingredients. Let pasta cool to room temperature.
  4. While pasta is cooling, prepare your tomatoes, basil and olives. Add to pasta once cooled.
  5. Add mozzarella cheese and enjoy!