Ingredients
- 1/4 cup marinade from the artichoke hearts
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped basil
- 1 tablespoon finely chopped Italian parsley
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (12 oz) rainbow rotini pasta
- 1 jar (12 oz) marinated artichoke hearts, drained, marinade reserved
- 8 oz mozzarella cheese, cut into 1/2 inch cubes
- 1 English (seedless) cucumber, chopped (about 2 cups)
- 1 pint (2 cups) cherry tomatoes, cut in half
- 1 cup finely chopped red onion
- 1 cup sliced radishes
- 1 stalk celery, chopped (1/3 cup)
- 1/3 cup sliced green olives
- 4 medium green onions, sliced (1/4 cup)
Description
Vegetables Provide A Simple Addition To A No-fuss Pasta Salad. Perfect If You Love Italian Cuisine.
Betty Crocker
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