Ingredients
Serves 10
| Pasta Salad: | ||
| salt for pasta water | ||
| 16 oz | Pastene Italian Penne Rigate | |
| ½ | jar Pastene Pitted Castelvetrano Olives, drained and halved | |
| 1 | jar Pastene Piquillo Peppers | |
| ½ | jar Pastene Artichoke Hearts, drained | |
| ⅓ lb | hard salami, cubed | |
| ⅓ lb | pepperoni, quartered | |
| 1 pint | cherry tomatoes, halved | |
| 5 oz | mozzarella cheese, cubed | |
| ½ | red onion, thinly sliced | |
| Dressing: | ||
| ⅓ cup | Pastene Red Wine Vinegar | |
| ½ cup | Pastene Extra Virgin Olive Oil | |
| ½ tsp | Italian seasoning | |
| ½ tsp | dried oregano | |
| ½ tsp | salt | |
| ½ tsp | pepper |
Directions
Prep time: 10-12 minutes | Cook time: 10 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
- In a large serving bowl, combine pasta, pepperoni, salami, mozzarella, cherry tomatoes, onion, peppers, olives, and artichoke hearts.
- Dressing: In a small bowl, mix together olive oil, vinegar, Italian seasoning, oregano, salt and pepper. Pour the dressing over the pasta salad and toss to coat evenly.
- Serve at room temperature or refrigerate to serve chilled.
