Marinated Pasta Salad - cooking recipe

Ingredients
    1 lb tri-color spiral pasta
    1 pint grape tomatoes, halved
    1 (2 1/4 ounce) can black olives, sliced
    1/2 red onion, diced
    1 (14 ounce) can marinated artichoke hearts, diced
    1/2 lb fresh mozzarella cheese, cheesecubed
    2 bell peppers, cut into small strips (1 red and 1 yellow)
    0.5 (3 1/2 ounce) package pepperoni
    Dressing
    3/4 cup extra virgin olive oil
    1/2 cup red wine vinegar
    1 1/2 teaspoons salt
    fresh ground pepper
    1 teaspoon dried oregano
    1 teaspoon dried parsley
Preparation
    Cook pasta according to package directions. Drain and rinse. Meanwhile, in a small bowl combine all dressing ingredients and chill. In a large bowl, combine all other ingredients. Pour dressing over the top and mix slightly, refrigerate at least one hour or overnight.
    If necessary, add another T of oil, few splashes of vinegar and a pinch of salt before serving.

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