Antipasto Salad
2 cups uncooked penne pasta
3/4 yellow pepper, diced
3 small red peppers (or about 3/4 regular size red), diced
handful of cherry tomatoes, halved (I only had a few on hand)
1/2 red onion, diced
1/4 cup or a handful of green olives stuffed with pimentos, halved
fresh basil for topping
~1/2 7oz. bag pepperonis, rough chop (or any meat you prefer)
1/2 12oz. jar marinated artichokes, rough chop
Dressing
1/4 cup olive oil
<1/4 cup red wine vinegar
1/2 tsp. sugar
1 tsp. oregano
1 tsp. italian seasoning
pepper to taste
(if you don't have fresh basil for topping, add 1 tsp. dried basil to the dressing)
Cook the pasta as directed in salted boiling water and drain (rinsing with cool water).
While the pasta cooks, chop all the ingredients.
Combine the pasta and fresh toppings gently.
Prepare the dressing in a small bowl and whisk to combine.
Introduce the dressing on top and gently stir to combine.
Allow to merry in the refrigerator for about 30 minutes (or you can serve immediately). If you are using the fresh basil, add the garnish when you are ready to serve.
This is super delicious! Husband did not add Tabasco! I really love the flavor combinations here, but you can substitute just about anything if you don't like some of the items in the ingredient list. To be honest, I L-O-V-E pimento stuffed spanish olives. Love them! I can eat them plain and by the handful. Anyways, please enjoy this delightful summer pasta salad!
Prep time: about 30 minutes
Servings: 6-8
