Mozzarella-Artichoke Pasta Salad
"This pasta salad is a delicious vegetarian recipe that is hearty enough to be served for dinner. (Note: 30 minutes of the "cooking time" is the time for refrigerating the salad.)"
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 1⁄2 cups cooked tricolored corkscrew macaroni
- 1⁄3 cup chopped artichoke heart
- 1⁄4 cup dark red kidney beans
- 1⁄4 cup chickpeas
- 1⁄4 cup diced red bell pepper
- 1⁄4 cup diced green bell pepper
- 1⁄4 cup chopped ready-to-eat sun-dried tomato packed in oil (not the dried variety)
- 2 ounces cubed part-skim mozzarella cheese
- 1⁄4 cup red wine vinegar
- 2 teaspoons olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- chopped fresh basil (optional)
directions
- Cook pasta according to package directions, about 10 minutes; let cool completely.
- Toss pasta with artichoke hearts, kidney beans, chickpeas, bell peppers, sun-dried tomatoes and cheese.
- Drizzle pasta mixture with vinegar and olive oil; sprinkle with salt and pepper; toss to mix well. Cover and chill at least 30 minutes. Garnish with fresh basil, if desired, and serve.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
