Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
Servings 6
Equipment
- Large pot
Ingredients
Vinaigrette:
- 1 tsp + 1 tbsp olive oil divided
- 2 tsp shallot diced finely
- 1 clove of garlic minced
- 2 ½ tbsp white balsamic vinegar
- ½ tsp Dijon mustard
- Sea salt and freshly cracked pepper to taste
Pasta Salad:
- 7 oz rotini pasta cooked per instructions
- ¼ cup of roasted bell pepper diced
- ¼ cup of grape tomatoes
- ¼ cup of marinated artichoke hearts chopped
- ¼ cup of kalamata olives sliced
- ¼ cup of mozzarella cheese diced
- ¼ cup of fresh basil chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Add a tsp of oil to the pot you will be cooking the pasta in. Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish.
- Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt, and freshly cracked pepper, to taste. Whisk until well combined then set aside. Side Note: You don't have to cook the shallot - I did because it had a very strong flavor and I didn't want it to overpower the vinaigrette.
- Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta.
- Toss 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.