Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
Course Salad
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6
Author Pam / For the Love of Cooking
Equipment
Large pot
Ingredients
Vinaigrette:
2tbspolive oildivided
2 ½tbspwhite balsamic vinegar
2tspshallotdiced finely
½tspDijon mustard
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
Pasta Salad:
7ozrotini pastacooked per instructions
¼cupof roasted bell pepperdiced
¼cupof grape tomatoes
¼cupof marinated artichoke heartschopped
¼cupof kalamata olivessliced
¼cupof mozzarella cheesediced
¼cupof fresh basilchopped
Sea salt and freshly cracked pepperto taste
Instructions
Make the vinaigrette by combining the olive oil, white balsamic vinegar, shallot, Dijon mustard, garlic, and sea salt, and freshly cracked pepper, to taste. Whisk until well combined then set aside.
Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta.
Prepare the salad by tossing the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella.
Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.