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Tuscan Pasta Salad With Lemon Caper Vinaigrette

Fruit/Citrus Side Dishes,Entrées Pasta Salads/Slaws/Grains Pork
  • 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.

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