Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
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Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
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Bring something special to the table with this well-loved recipe.
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Ingredients
Vinaigrette:
- 2 tbsp olive oil divided
- 2 ½ tbsp white balsamic vinegar
- 2 tsp shallot diced finely
- ½ tsp Dijon mustard
- 1 clove of garlic minced
- Sea Salt and Freshly Cracked Pepper to taste
Pasta Salad:
- 7 oz rotini pasta cooked per instructions
- ¼ cup of roasted bell pepper diced
- ¼ cup of grape tomatoes
- ¼ cup of marinated artichoke hearts chopped
- ¼ cup of kalamata olives sliced
- ¼ cup of mozzarella cheese diced
- ¼ cup of fresh basil chopped
- Sea Salt and Freshly Cracked Pepper to taste
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Instructions
- Make the vinaigrette by combining the olive oil, white balsamic vinegar, shallot, Dijon mustard, garlic, and sea salt, and freshly cracked pepper, to taste. Whisk until well combined then set aside.
- Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta.
- Prepare the salad by tossing 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.
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