Mozzarella-Artichoke Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This pasta salad is a delicious vegetarian recipe that is hearty enough to be served for dinner. (Note: 30 minutes of the cooking time is the time for refrigerating the salad.) Ingredients:
1 1/2 cups cooked tricolored corkscrew macaroni |
1/3 cup chopped artichoke heart |
1/4 cup dark red kidney beans |
1/4 cup chickpeas |
1/4 cup diced red bell pepper |
1/4 cup diced green bell pepper |
1/4 cup chopped ready-to-eat sun-dried tomato packed in oil (not the dried variety) |
2 ounces cubed part-skim mozzarella cheese |
1/4 cup red wine vinegar |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
chopped fresh basil (optional) |
Directions:
1. Cook pasta according to package directions, about 10 minutes; let cool completely.
2. Toss pasta with artichoke hearts, kidney beans, chickpeas, bell peppers, sun-dried tomatoes and cheese.
3. Drizzle pasta mixture with vinegar and olive oil; sprinkle with salt and pepper; toss to mix well. Cover and chill at least 30 minutes. Garnish with fresh basil, if desired, and serve.
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