Tuscan Pasta Salad With Lemon Caper Vinaigrette
Fruit/Citrus
Side Dish,Entrée
Salad/Pasta Salad
Pork
Ingredients
- 1 lb
cellentani pasta
- 2 cups
cherry tomatoes, halved
- 1
red bell pepper, small diced
- 1
yellow bell pepper, small diced
- 2 cups
artichoke hearts, quartered
- 1/2 cup
fresh mozzarella, ciligiene (mini mozzarella balls)
- 1/2 cup
Genoa salami, julienned
- 1/4 cup
fresh basil
- 1 cup
Lemon Caper Vinaigrette
- 1/4 cup
freshly grated Parmesan
Directions
- 1. In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold water and drain.
- 2. In a mixing bowl, combine the pasta, cherry tomatoes, peppers, artichoke hearts, salami, mozzarella cheese and basil.
- 3. Add Lemon Caper Vinaigrette dressing and toss. Place onto a serving plate and garnish with fresh grated Parmesan.
- 1 lb
cellentani pasta
- 2 cups
cherry tomatoes, halved
- 1
red bell pepper, small diced
- 1
yellow bell pepper, small diced
- 2 cups
artichoke hearts, quartered
- 1/2 cup
fresh mozzarella, ciligiene (mini mozzarella balls)
- 1/2 cup
Genoa salami, julienned
- 1/4 cup
fresh basil
- 1 cup
Lemon Caper Vinaigrette
- 1/4 cup
freshly grated Parmesan
- 1. In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold water and drain.
- 2. In a mixing bowl, combine the pasta, cherry tomatoes, peppers, artichoke hearts, salami, mozzarella cheese and basil.
- 3. Add Lemon Caper Vinaigrette dressing and toss. Place onto a serving plate and garnish with fresh grated Parmesan.
