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Antipasti pasta salad

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Ingredients for 4 servings:

  • 250 g durum wheat semolina pasta
  • 1 can artichoke hearts, approx. 240 g drained
  • 100 g black olives
  • 1 jar bell pepper(s), roasted, approx. 210 g drained
  • 250 g cherry tomatoes
  • 1 bunch of basil
  • 1 zucchini
  • 2 tbsp sherry vinegar
  • 4 tbsp olive oil
  • 1 garlic clove(s)
  • salt and pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

vegan

Cook the pasta al dente. Drain the artichoke hearts and cut into quarters. Slice the olives. Drain the peppers and chop them. Halve the tomatoes. Wash the zucchini and coarsely grate them. Finely chop the garlic. Wash and finely chop the basil leaves. Mix the vinegar, oil, salt, pepper, garlic, and sugar to make a marinade. Mix the vegetables with the pasta and the marinade.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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