Provencal Pasta Salad

2017-01-24
  • Yield : 4-6
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • Kosher salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 small shallot, minced
  • 8 ounces dried ziti
  • 1 cup jarred artichoke hearts, drained and sliced
  • 1/2 cup sliced fresh basil
  • 1/2 cup jarred roasted red peppers, drained and sliced
  • 1/4 cup pitted Kalamata olives, quartered
  • 2 medium vine-ripe tomatoes, chopped

Method

Step 1

Bring a large pot of salted water to a boil.

Step 2

Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.

Step 3

Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.

Step 4

Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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