Antipasto pasta salad
This rustic salad combines sun-dried tomatoes, artichoke hearts, olives, cubes of mozzarella cheese and marinated peppers with pasta and a tangy Italian dressing.

7 oz (210 g) penne pasta
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic—minced (crushed)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup jarred quartered artichoke hearts
½ cup jarred roasted red peppers (capsicum)—cut into strips
½ cup jarred sun-dried tomatoes—cut in half
20 black olives
½ cup cubed mozzarella cheese
2 tablespoons finely chopped fresh flat-leaf parsley

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.