|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|
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