Margherita Pasta Salad
Try this vegetarian option with Italian flair.
ingredients: Add all to shopping list
¾ lb ziti
1½ cups mozzarella, diced
¼ cup plus 2 Tbsp fresh basil, chopped
¾ cup sun-dried tomatoes, slivered
1 cup marinated artichoke hearts, drained and halved
1 (2.25-oz) can sliced black olives
¾ cup bottled Italian dressing
¼ tsp pepper
½ cup grated Parmesan
1½ cups mozzarella, diced
¼ cup plus 2 Tbsp fresh basil, chopped
¾ cup sun-dried tomatoes, slivered
1 cup marinated artichoke hearts, drained and halved
1 (2.25-oz) can sliced black olives
¾ cup bottled Italian dressing
¼ tsp pepper
½ cup grated Parmesan
directions:
1. In a large pot of boiling, salted water, cook ¾ lb ziti until al dente. Drain.
2. In a large bowl, combine ziti, 1½ cups diced mozzarella, ¼ cup chopped fresh basil, ¾ cup slivered sun-dried tomatoes, 1 cup marinated artichoke hearts (drained and halved), 1 (2.25-oz) can sliced black olives, ¾ cup bottled Italian dressing, and ¼ tsp pepper.
3. Sprinkle with ½ cup grated Parmesan and 2 Tbsp fresh basil. Add salt to taste, if desired.
KITCHEN COUNTER:
Serves 4.
