Name: Italian Pasta Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
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; 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.

Italian Pasta Salad

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