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Pizza Pasta Salad
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Salt and pepper
1 pound short pasta such as bow ties, shells or penne
1/4 cup extra-virgin olive oil
1/3 cup rice vinegar
1 cup halved grape tomatoes
1/2 cup chopped green pepper
3/4 cup sliced marinated artichoke hearts
8 ounces bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces)
4 ounces pepperoni or salami, diced
1/2 cup shredded fresh basil leaves
2 tablespoons chopped fresh oregano


1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain well and spread on an oiled baking sheet to cool. (Don't worry if pasta sticks together. It will come apart when mixed with oil.)

2. Transfer cooled pasta to a large bowl and stir in oil. Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano. Toss well and season with salt and pepper.

Makes 8 (1 Cup Servings)

Nutritional Info Per Serving: Calories: 352; Fat: 18g; Carbs: 47g;
Fiber: 2g; Cholesterol: 37mg; Sodium: 667mg; WW Points 8