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This
rustic salad combines sun-dried tomatoes, artichoke hearts,
olives, cubes of mozzarella cheese and marinated peppers with
pasta and a tangy Italian dressing.
COOK
the pasta in a large saucepan of boiling water until al
dente. WHILE the pasta cooks, mix together the oil, vinegar,
garlic, salt and pepper in a screw-top jar and shake to emulsify.
PREPARE the remaining salad ingredients. DRAIN the pasta and
refresh under cold water. TOSS the pasta with the dressing and
other ingredients until well combined.
Variation:
Add a can of tuna in olive oil (drained and flaked) to this
salad to make a complete meal.
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