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
7-8 oz jar quartered marinated artichoke hearts, chopped fine *opt
1 6 oz can black olives, whole or sliced
8 oz salami, cut into bite-sized pieces
8 oz pepperoni, cut into bite-sized pieces
* 1 bottle Newman’s Own Balsamic Vinaigrette (or make your own)
Optional:
Cucumbers sliced
Tri color bell peppers, chopped
Tomato chopped
Combine all the ingredients and refrigerate in a bowl with a lid (if you can before people start eating it LOL)
* I finally discovered a great recipe to replace the store bought Balsamic Vinaigrette dressing - here it is :-)
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 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.