Fusilli Pasta Salad with Roasted Red Peppers and Artichokes

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Fusilli Pasta Salad with Roasted Red Peppers and Artichokes.


Fusilli Pasta Salad with Roasted Red Peppers and Artichokes

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

  1. To make the Dressing:
    1. In a small mixing bowl combine the oil, zest, juice, vinegar, parsley, salt
    2. and pepper. Mix well. Set aside.
  2. To make the Pasta Salad:
    1. Bring a large pot of generously salted water to a boil and cook the pasta
    2. until al dente.  Drain and run under cold running water to stop the cooking.
    3. Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella
    4. to the bowl. Pour the dressing on top and toss well.
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