Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
Course Salad
Cuisine Italian
Prep Time 15minutes
Total Time 15minutes
Servings 6
Author Pam / For the Love of Cooking
Equipment
Large pot
Ingredients
Vinaigrette:
1tsp+ 1 tbsp olive oildivided
2tspshallotdiced finely
1cloveof garlicminced
2 ½tbspwhite balsamic vinegar
½tspDijon mustard
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
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.