Italian Pasta Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


1 clove garlic, finely chopped

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper


  1. Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.
  2. Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.
  3. 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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