Pizza Pasta Salad

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From ALL YOU May 2010 this was a great alternative to traditional pasta salad - I found I didn't have marinated artichoke hearts so used canned. It worked well. Enjoy!!


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
2 tablespoons chopped fresh oregano
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.)

 Transfer cooled pasta to a large bowl and stir in oil. OOPS didn't read that and put oil in base of bowl--see the pretty picture!!

Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano.

Toss well with pasta

Season with salt and pepper.

All You  MAY 2010

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