Pasta Salad
16 oz tri-color rotini pasta cooked al dente, drain and rinse with cool water to stop cooking
8 oz package fresh mozzarella pearls
16 oz roasted red bell peppers, sliced or diced
7-8 oz jar quartered marinated artichoke hearts, chopped fine if you like the taste but not the texture :-)
1 can medium black olives, sliced
8 oz salami sliced or cubed into small bite size pieces
8 oz pepperoni sliced or cubed into small bite size pieces
* 1 bottle Newman’s Own Balsamic Vinaigrette
Optional:
Cucumbers sliced
Tri color bell peppers, chopped
Tomato chopped
Combine all the ingredients and refrigerate (if you can before people start eating it LOL)
2 T honey
1 T Dijon mustard
1/2 tsp fine sea salt
1/2 tsp black pepper
1 T minced garlic
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Mix first six ingredients until well blended; whisk in olive oil until fully emulsified. Refrigerate if not using right away and remember to shake well before using.
Note: Modified slightly from the original recipe linked above.
Comments
Post a Comment