Categories: Salad

Ingredients

• 1 pound tri-color corkscrew pasta
• 1 (12-ounce jar) marinated quartered artichoke hearts, drained
• 8 ounces smoked mozzarella, cubed
• 1 (8-ounce link) spicy pepperoni, cubed
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped jarred pepperoncini
• 1 large handful fresh basil leaves, torn
• Dressing:
• 1 clove garlic, finely chopped
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper

Directions

1. Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.

2. Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.

3. Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.

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