Ingredients
- 2 1/2 lb Yukon Gold Potatoes, cut into cubes
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/2 cup Cento Extra Large Pitted Black Olives, sliced
- 2 cups Mozzarella Pearls
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- 1 cup Salami, thinly sliced
- 2 cups Arugula
- 1/3 cup Fresh Basil Leaves, chopped
- 1/3 cup Cento Imported Extra Virgin Olive Oil
- 3 tbsp Cento Red Wine Vinegar
- 1 tsp Cento Italian Seasoning
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
Directions
Place potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil over medium high heat, then reduce to a simmer and cook for 8 to 10 minutes, or until fork tender. Drain well and allow the potatoes to cool slightly. Transfer the potatoes to a large serving bowl and add artichokes, olives, mozzarella, salami, arugula, and basil. Drizzle with olive oil and red wine vinegar, then season with salt, pepper, and Italian seasoning. Toss gently until evenly combined. Serve immediately or chilled. Serves 6.
