Wednesday, April 21, 2010
An Italian Pasta Salad Perfect for Spring
1lb. short pasta (I used bow ties)
1/4 cup extra virgin olive oil
1/3 cup rice vinegar
1/2 cup chopped oil-packed sun-dried tomatoes, drained (I used the whole jar)
3/4 cup sliced marinated artichoke hearts, drained (I used the whole jar)
8 oz. bocconcini, drained (these are small balls of fresh mozzarella - I used 2 containers because we LOVE fresh mozzarella!)
4 oz. salami
1/2 cup shredded fresh basil
Salt and pepper to taste
Cook pasta according to directions and drain. Rinse with cold water to cool noodles.
In a large bowl, add pasta and mix with oil.
Toss with vinegar, sun-dried tomatoes, artichoke hearts, mozzarella, salami, and basil
Season with salt and pepper.