Wednesday, July 1, 2009

Summer Pasta Salad

2 cups cooked rotini pasta, cooked (about 1 cup uncooked)
1 can (14 oz.) artichoke hearts, drained, cut into bite-size pieces
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup cubed provolone cheese
1 med. carrot, cut into thin strips
1/2 med. red onion, sliced in half & cut into thin strips
1 can (2 1/4 oz.) sliced pitted black olives
1/4 lb. deli-salami, chopped


1/3 cup Extra Virgin Olive Oil
2 tbl. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3-4 Tbl. basil, chopped

In a large bowl combine pasta, artichoke hearts, peppers, cheese, carrot, onion, olives and salami. In a smaller bowl whisk the olive oil, vinegar, salt, pepper, mustard and basil. Pour over pasta. Toss to coat and season to taste. Cover tightly and refrigerate at least 2 hours or overnight before serving.

Changes - change the meat and/or cheese. Try pepperoni instead of salami and Swiss instead of provolone. Just go with your own taste for the meats and cheese. You can also add other veggies such as squash, cucumbers or broccoli. This pasta salad makes a great meal served with crackers or bread sticks.

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