Mediterranean Pasta Salad With Prawns |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I have been using this recipe for 15 some odd years now. It is always a crowd favorite, and I like it because it makes up in a snap!! Ingredients:
1/2 lb penne pasta, cooked |
2 tablespoons olive oil |
1 small red pepper, cut into strips |
3 ounces pepperoni, chopped |
2 tomatoes, seeded and coarsely chopped |
1 cup zucchini, coarsely grated |
1/4 cup sun-dried tomato, rinsed and coarsely chopped |
3/4 cup provolone cheese (or white cheddar, cubed or grated) |
1/2 cup parsley, chopped |
1/2 cup black olives (good quality) |
8 ounces artichoke hearts, rinsed and chopped |
1/2 cup red onion, chopped |
8 -12 ounces prawns, cooked |
6 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 large garlic, minced |
2 teaspoons basil |
1/2 teaspoon salt |
1/4 teaspoon oregano |
pepper |
Directions:
1. In a large pot, cook the penne pasta, until al dente. Drain and cool.
2. In a large pot, combine the rest of the vegetables and the vinaigrette. Chill for at least 2 hours or up to 24 hours.
3. Just before serving, check seasoning and if dry, add a bit more olive oil and balsamic vinaigrette.
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