Antipasto Pasta Salad Recipe
Ingredients- 1/2 box penne pasta
- 2 cups sliced fresh mushrooms
- 1 8-ounce package frozen artichoke hearts, thawed, drained and quartered
- 4 slices reduced-fat provolone cheese
- 1/2 cup sliced roasted red peppers
- 1/2 cup packed fresh basil leaves
- Basil sprig, optional
Dressing
- 3 tablespoons olive oil
- 4 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
- Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl; set aside.
- For dressing, whisk together dressing ingredients in small bowl.
- Place mushrooms in medium microwave-safe bowl; cover with plastic wrap. Cook on High 1 minute, or until mushrooms begin to soften. Uncover; pour off any liquid. Add artichoke hearts to mushrooms; toss with 2 tablespoons dressing and set aside.
- Stack provolone slices; cut into eighths to form triangles. Add to pasta along with red peppers.
- Stack basil leaves; roll up and slice into very thin strips. Top pasta salad with basil, marinated mushrooms and artichokes. Whisk dressing again; add to salad and lightly toss. Garnish with basil sprig, if desired.
Compliments Of:Dreamfields Pasta
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