Recipe Rescue: Hearty Earthy Pasta Salad
A slight twist on the pasta salad. I usually make the same pasta salad every summer and My James isn’t really a fan of cheddar cheese, so this past weekend when I asked what kind of pasta salad he said no cheddar cheese. That made me realize that most things I put in my pasta salad, although he eats it, aren’t on his preferred list.
HERE’S WHAT YOU’LL NEED:
Half a box of garden rotini, 1/2 cup of Kalamata olives, 1/2 cup of peppadew peppers from olive counter at grocery store (with the cheeses), about ten pieces of salami cut thin or thicker and cut in cubes or slices, 1/2 cup of fresh mozzarella balls, again at the olive counter at the grocery store (I shop at King Soopers and the olive plus bar is right with the fresh cheese counter), 1/2 cup of marinated artichoke hearts (yep same counter as the cheese and peppadews) season with salt, pepper and Oregano
PUTTING IT ALL TOGETHER:
Cook and chill the pasta in an ice bath till cool, add all ingredients including the juice that came with the peppadews, toss, add seasonings, toss again sprinkle with Oregano and chill till you serve. You can make this the day ahead
WARNING: DO NOT TAKE THIS TO WORK AND LET IT SIT ON THE COUNTER FOR FOUR HOURS AND THINK THAT IT IS OKAY TO EAT IT! :p