Ingredients
Ingredients
8 oz pasta
1 cup Homemade Italian Dressing divided
2 oz mozzarella pearls
1 oz sliced pepperoni chopped
1 oz sliced salami chopped
¼ cup chopped fresh basil
¼ cup chopped red onion
¼ cup chopped roasted red pepper
¼ cup Kalamata olives halved
¼ cup marinated artichokes roughly chopped
¼ cup shaved Parmesan
¼ cup sliced pepperoncini
¼ cup sliced sun dried tomatoes
Directions
Cooking Directions
1
Heat large pot of salted water to boiling over high heat. Add pasta and cook according to package directions for al dente, then drain.
2
Place half of dressing in large bowl. Add warm pasta and toss until well combined. For best flavor, cover and refrigerate at least 2 hours or up to 2 days before serving. Keep remaining half of dressing in small, covered bowl and refrigerate until ready to serve salad.
3
Just before serving, add mozzarella, pepperoni, salami, basil, onion, red pepper, olives, artichokes, Parmesan, pepperoncini, sun dried tomatoes and reserved dressing to pasta and toss until well combined. Optional: Sub homemade Italian dressing for prepared. Sub parsley for basil.
