Italian Pasta Salad (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
1 clove garlic, finely chopped |
2 tablespoons red wine vinegar |
1/4 cup extra-virgin olive oil |
kosher salt and freshly ground pepper |
Directions:
1. Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
2. Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
3. 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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