Pizza Pasta Salad


Salt and pepper
1 pound short pasta such as bow ties, shells or penne
1/4 cup extra-virgin olive oil
1/3 cup rice vinegar
1/2 cup chopped oil-packed sun-dried tomatoes
3/4 cup sliced marinated artichoke hearts
8 ounces bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces)
4 ounces pepperoni or salami, diced
1/2 cup shredded fresh basil leaves
3 – 4 Cloves Basil and Black Peppercorn Smoked Garlic – minced finely
2 tablespoons chopped fresh oregano

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain well and spread on an oiled baking sheet to cool. (Don’t worry if pasta sticks together. It will come apart when mixed with oil.)

2. Transfer cooled pasta to a large bowl and stir in oil. Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano, minecd Basil and Black Peppercorn Smoked Garlic. Toss well and season with salt and pepper.


Buy Basil and Black Peppercorn Smoked Garlic


  • Comments
  • 0