Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil
- 1 tsp + 1 tbsp olive oil (divided)
- 2 tsp shallot, diced finely
- 1 clove of garlic, minced
- 2 1/2 tbsp white balsamic vinegar
- 1/2 tsp Dijon mustard
- Sea salt and freshly cracked pepper, to taste
- 7 oz whole grain rotini pasta, cooked per instructions
- 1/4 cup of roasted bell pepper, diced
- 1/4 cup of grape tomaotes
- 1/4 cup of marinated artichoke hearts, chopped
- 1/4 cup of kalamata olives, sliced
- 1/4 cup of mozzarella cheese, diced
- 1/4 cup of fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
- This recipe is vegetarian
- Produce
- Artichoke hearts (1/4 cup)
- Basil, fresh (1/4 cup)
- Bell pepper, roasted (1/4 cup)
- Garlic (1 clove)
- Grape tomaotes (1/4 cup)
- Shallot (2 tsp)
- Condiments
- Balsamic vinegar, white (2 1/2 tbsp)
- Dijon mustard (1/2 tsp)
- Kalamata olives (1/4 cup)
- Cooking & Baking
- Olive oil (4 tsp)
- Sea salt and freshly cracked pepper (2)
- Pasta & Grains
- Rotini pasta, whole grain (7 oz)
- Dairy
- Mozzarella cheese (1/4 cup)
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Published May 16, 2012 (9 months ago).
126 people saved this recipe.
