Pasta Salad

By: OregonAmy
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
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1 12-oz (350g) pkg dry pasta (bowtie or rotelli are great; tortellini also work well)
3 Tbsp red wine vinegar
1 tsp dried basil (or 2tsp fresh)
1 tsp dried mustard
1/4 tsp salt
1/4 tsp ground pepper
1 clove garlic, minced
1/4 c olive oil
1/4 c finely-chopped parsley (doesn't matter if it's flat-leaf or curly)
1 red or green bell pepper (capsicum), sliced into 1/4" slices
1 jar marinated artichoke hearts
1 small jar pimientos or roasted red peppers/capsicum
2 green onions (scallions), sliced
10-15 sliced black spanish olives (not kalamata)


Instructions:
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Cook pasta per package directions. Drain & rinse in cold water to stop cooking. Set aside.

In a large bowl, mix vinegar, basil, mustard, salt, pepper, and garlic (I whir these in a small food processor to really mix the ingredients). Using a wire whisk, gradually beat in oil until well-combined. Lightly mix in pasta, parsley, bell pepper (capsicum), pimientos, artichoke hearts, olives, and onions. Cover & refrigerate at least 2 hours.


Additional comments:
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We also sometimes add veggie pepperoni (cut into bits) and some vegan parmesan (or real, if you like). Great for potlucks.



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