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Olive Artichoke Pasta Salad

  • Author: Emily
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x


A lovely summer pasta salad made with sliced olives, marinated artichoke hearts, mozzarella cheese, smoked ham and broccoli florets all topped off with Olive Garden Italian dressing.


  • 1 box small pasta shells
  • Broccoli florets trimmed from one head of broccoli
  • 2 (6.5oz) jars of marinated artichoke hearts, drained
  • 1 (15 oz) can of sliced black olives
  • 6 oz of your choice of fully cooked ham, diced into small cubes
  • 2 (8oz) packages of Mozzarella cheese balls
  • 1 cup of Olive Garden Light Italian Dressing (more or less to taste)


  1. Cook Pasta according to directions in a large pot of boiling water. When the pasta has about two minutes left to cook, Add in the broccoli florets to the boiling water and continue to cook until pasta is done. Drain.
  2. Combine the pasta and broccoli with all other remaining ingredients including the dressing, and toss to evenly to coat. Chill for at least 1 hour before serving. Salad will keep for 3 days in the fridge, but the longer you keep it the more dressing the pasta shells will absorb. You may need to add a tablespoon or two more dressing if the salad becomes too dry.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Salad
  • Cuisine: Italian