Ingredients
Serves 4-6
| 12 oz | Pastene Gluten Free Penne Rigate | |
| 1 ½ tsp | fine sea salt, plus more for the pasta water | |
| 4 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | 10 oz can Pastene Tri Color Tomato Wedges, drained | |
| ¾ cup | Pastene Marinated Mushrooms, drained | |
| ½ cup | Pastene Quartered Marinated Artichoke Hearts, drained | |
| ¼ cup | Pastene Sliced Sweet Garlic Peppers, drained | |
| 8 oz | fresh mozzarella cheese, diced | |
| 2 oz | genoa salami slices, cut into thin strips, then cut in half | |
| 1 Tbsp | Pastene Red Wine Vinegar | |
| ¾ tsp | freshly cracked black pepper | |
| ¼ cup | fresh basil leaves, chopped | |
| ⅓ cup | Pastene Pignoli, toasted |
Directions
Prep time: 20 minutes | Cook time: 15 minutes | Chill time: 60 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, rinse with cold water, and place in a large mixing bowl. Drizzle with 1 tablespoon olive oil, toss to coat and let cool.
- Add the tomatoes, mushrooms, artichoke hearts, garlic peppers, cheese, salami, vinegar, pepper, basil, and 1½ teaspoons salt. Toss to coat. Cover and refrigerate for at least 1 hour.
- Just before serving, add the pine nuts and toss.
Recipe by Gluten Free and More Magazine
