Italian Pasta Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 494
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 30
- Sodium
- 425
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.