Mediterranean Pasta Salad
Ingredients
Salad
- 1 pound rotelle or whatever shaped pasta you'd like
- 1/2 cup pepperoncinis, drained, stemmed, seeded and chopped
- 1/2 cup pittaked kalamata olives, sliced in half
- 1/2 cup drained oil-packed sun-dried tomatoes, sliced or chopped
- 1/2 cup roasted red peppers, cut in thin strips
- 1/2 cup marinated artichoke hearts, drained and chopped
- 5 oz baby arugula
Vinaigrette
- 1/2 garlic clove, minced
- 2 Tbs red wine vinegar
- 6 Tbs olive oil
- 2 Tbs Italian seasoning mix
- salt and pepper to taste
Instructions
- Cook the pasta according to the directions on the package, drain and rinse with cold water and drain again.
- Put the pasta in a large salad bowl and add all the other salad ingredients.
- In a small bowl, put the minced garlic and vinegar and whisk together. Slowly whisk in the olive oil, then stir in salt and pepper to taste.
- Add the dressing to the pasta and vegetables to taste. You may not need it all. Taste to see if it needs more salt and pepper.
- Serve immediately or cover and chill if serving later.