Ingredients
- 1 lb Anna Fusilli
- 6 oz Salami
- 2 cups Cherry Tomatoes, halved
- 8 oz Mozzarella Pearls, drained
- ½ cup Cento Imported Pepperoncini, sliced
- 1 jar Cento Gaeta Olives (7 oz), drained and sliced
- 1/2 Red Onion, sliced
- ½ cup Fresh Parsley, chopped
- 1 jar Cento Quartered Artichoke Hearts (14 oz)
- ½ cup Cento Imported Extra Virgin Olive Oil
- ¼ cup Cento Red Wine Vinegar
- 2 tbsp Lemon Juice
- 1 tbsp Bellino Minced Garlic
- 2 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Prepare the pasta according to the instructions on the package. After cooking, you can either rinse it immediately with cold water to cool it down or let it cool naturally in a large bowl while you prepare the other ingredients. To prevent sticking, toss the pasta with a small amount of olive oil as it cools.
To make the dressing, combine olive oil, red wine vinegar, lemon juice, garlic, Italian seasoning, salt, and black pepper. In a separate bowl, mix cherry tomatoes, baby bocconcini, salami, Gaeta olives, pepperoncini, red onion, fresh parsley, and artichoke hearts with the cooled pasta. Pour the dressing over the pasta salad and gently toss until all the ingredients are coated. Serve immediately. Serves 8.
