Italian Pasta Salad

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      Italian Pasta Salad
      8-oz pkg corkscrew or bow-tie pasta
      1 red bell pepper, chopped
      1 green bell pepper, chopped
      4-oz can sliced black olives
      8-oz jar marinated artichoke hearts, undrained, coarsely chopped
      1 cup leftover broccoli florets
      3 cloves garlic, minced
      1 tsp oregano
      1 tsp rosemary
      1/4 – 1/3 cup balsamic vinegar
      1/2 cup shredded Asiago or Parmesan cheese (optional)
      sea salt or kosher salt and fresh ground black pepper, to taste
      Cook pasta according to directions on package. Drain and rinse under cold water.
      Put the prepared pasta in a large mixing bowl. Add in all the remaining ingredients and gently toss to combine well. Make sure the oil from the artichoke hearts and the balsamic vinegar is evenly dispersed.
      Taste, and season with a bit of sea salt or kosher salt and black pepper, if needed.
      Serve at room temperature or refrigerate for 2 to 3 hours and serve. Serves 6 to 8
      lalala  smilie

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