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Dirty Martini 11-08-2004 02:19 PM

Pasta Salad

By: OregonAmy

Category: Salads

This recipe is suitable for a: vegetarian/vegan diet.



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)



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:


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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