Italian Pasta Salad

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

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
  • Dressing:
  • 1 clove garlic, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
Directions

Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.

Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.

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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    This recipe is featured in:

    Cookout Sides & Salads