 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 1 |
|
Use fresh basil and oregano from your herb garden along with sun-dried tomatoes, mozzarella, and pepperoni to create a pasta salad that's full of pizza flavors. Ingredients:
salt and pepper |
1 pound short pasta such as bow ties, shells or penne |
1/4 cup extra-virgin olive oil |
1/3 cup rice vinegar |
1/2 cup chopped oil-packed sun-dried tomatoes |
3/4 cup sliced marinated artichoke hearts |
8 ounces bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces) |
4 ounces pepperoni or salami, diced |
1/2 cup shredded fresh basil leaves |
2 tablespoons chopped fresh oregano |
Directions:
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain well and spread on an oiled baking sheet to cool. (Don't worry if pasta sticks together. It will come apart when mixed with oil.)
2. Transfer cooled pasta to a large bowl and stir in oil. Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano. Toss well and season with salt and pepper.
|
|