Ingredients
- 1 bag Anna Orecchiette, cooked and drained
- 1 can Cento Artichokes in Brine 5-7 (14 oz), drained
- 1 jar Ferrara Roasted Peppers (12 oz), drained
- 1 jar Cento Fancy Giardiniera (12 fl oz), drained
- 1 jar Cento Peeled Lupini Beans (12.7 oz), drained
- 1 jar Cento Spanish Stuffed Queen Olives (10 oz), drained
- 1 jar Bellino Sun Dried Tomatoes (7.5 oz), drained and chopped
- 1 can Cento Chick Peas (19 oz), drained and rinsed
- 1 can Cento Cannellini Beans (19 oz), drained and rinsed
- 1 Bell Peppers, diced
- 2/3 cup Cento Imported Extra Virgin Olive Oil
- 1/3 cup Cento Red Wine Vinegar
- 1 tbsp Cento Italian Seasoning
- 1 tsp Cento Fine Sicilian Sea Salt
Directions
In a large bowl, add first 10 ingredients and mix well. Use the remaining ingredients to make a dressing by combining into a bottle and shaking or thoroughly whisking in a separate bowl. Drizzle over salad, and toss. Chill for up to 3 hours before serving.
