Macaroni Salad Puttanesca Recipe

It’s the season of summer salads, so try this one for Macaroni Salad Puttanesca!

Can be served hot or cold!


• 1 lb. medium shell pasta

•  3/4 c. EVOO

• 1/4 c. white wine vinegar

• 1 tsp. oregano

• 1/2 tsp. dried pepper flakes

• 1 c. Kalamata olives

• 1/4 c. capers

• 6 anchovies, chopped

• Fresh parsley, chopped

• Salt, to taste

• 10 cherry tomatoes, halved

• 1 can cannellini beans, rinsed and drained



• Cook pasta in boiling water until al dente. Drain.

• Drain and rinse cannellini beans.

• In a large bowl, combine EVOO, vinegar, oregano, pepper flakes,

garlic, olives, capers, and anchovies.

• Add macaroni and beans to this mix and toss.

• Add parsley, tomatoes, and salt just before serving.

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