Recipe of the month
Ingredients:
1 pound tri-color corkscrew pasta
1 (12-ounce jar) marinated quartered artichoke hearts, drained
8 ounces smoked mozzarella, cubed
1 (8-ounce link) spicy pepperoni, cubed
1 cup cherry tomatoes, halved
2 tablespoons chopped jarred pepperoncini
1 large handful fresh basil leaves, torn
Dressing:
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil Salt and freshly ground pepper
Italian Pasta Salad
Total Time: 25 min
Prep: 15 min
Cook: 10 min Yield:4 to 6 servings
Directions:
Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
Whisk together the garlic, red wine vinegar, and olive OIL. Season with salt and pepper. Toss the dressing with the pasta.
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