Fusilli Pasta Salad with Roasted Red Peppers and Artichokes
by
rossella rago
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Fusilli Pasta Salad with Roasted Red Peppers and Artichokes.
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Ingredients
For
6
Person(s)
For the Dressing:
1/4
cup
extra virgin olive oil
2
lemons, zest and juice
1/4
cup
grated Parmigiano Reggiano cheese
2
tablespoons
red wine vinegar
2
tablespoons
fresh parsley, chopped
salt and fresh black pepper as desired
For the Pasta Salad:
1
pound
fusilli pasta
12
ounces
fire roasted red peppers, drained
18
ounces
marinated artichokes, drained
1
pound
bocconcini or perline mozzarella
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Directions
To make the Dressing:
In a small mixing bowl combine the oil, zest, juice, vinegar, parsley, salt
and pepper. Mix well. Set aside.
To make the Pasta Salad:
Bring a large pot of generously salted water to a boil and cook the pasta
until al dente. Drain and run under cold running water to stop the cooking.
Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella
to the bowl. Pour the dressing on top and toss well.
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Categories:
All Recipes
,
Cooking with Rossella
,
Artichoke Recipes
,
Memorial Day Recipes
,
4th July Recipes
,
Labor Day Recipes
,
Pasta Salad Recipes
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