Fusilli Pasta Salad with Roasted Red Peppers and Artichokes
Fusilli Pasta Salad with Roasted Red Peppers and Artichokes.
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For the Dressing:
extra virgin olive oil
lemons, zest and juice
grated Parmigiano Reggiano cheese
red wine vinegar
fresh parsley, chopped
salt and fresh black pepper as desired
For the Pasta Salad:
fire roasted red peppers, drained
marinated artichokes, drained
bocconcini or perline mozzarella
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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.
Cooking with Rossella
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