• Susan Lawson

Anti-pasta Pasta Salad

Updated: May 4



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,

1 6 oz (dry wt) can black olives, sliced

8 oz salami, cut in half

8 oz pepperoni, cut in half

* 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)

* 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.


Printable version at my other blog :-)




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