Fusilli Pasta Salad with Roasted Red Peppers and Artichokes ___

Fusilli Pasta Salad with Roasted Red Peppers and Artichokes

Ingredients

For the Dressing:

  • 0.25 cup extra virgin olive oil
  • 2 lemons, zest and juice
  • 0.25 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley, chopped
  • salt and fresh black pepper as desired

For the Pasta Salad:

  • 1 pound fusilli pasta
  • 12 ounces fire roasted red peppers, drained
  • 18 ounces marinated artichokes, drained
  • 1 pound bocconcini or perline mozzarella

Directions

To make the Dressing:

  1. In a small mixing bowl combine the oil, zest, juice, vinegar, parsley, salt
  2. and pepper. Mix well. Set aside.

To make the Pasta Salad:

  1. Bring a large pot of generously salted water to a boil and cook the pasta
  2. until al dente.  Drain and run under cold running water to stop the cooking.
  3. Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella
  4. to the bowl. Pour the dressing on top and toss well.