Quick & Easy Italian Pasta Salad Recipe

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Tri-color rotini pasta Olives Red Bell Pepper Artichoke hearts Yellow bell pepper Cherry Tomatoes Ingredients Olive oil Balsamic vinegar Water Lemon juice Dijon mustard Oregano Garlic For The Pasta For The Dressing Sugar

[{"selector":"#anim-c65428d5-d5d2-40ae-b289-df896623573f","keyframes":{"transform":["translate3d(-114.1791%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The Pasta Cook the pasta al dente then drain. Rinse with cold water & toss with olive oil.

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[{"selector":"#anim-048ff0e0-cff6-45db-927d-edaf80b4bf6d","keyframes":{"transform":["translate3d(113.30935%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Toss gently to mix together. If possible, chill in the refrigerator before serving. Flavors will develop as you let it sit.

Tips Artichoke Hearts: Avoid using the oil-stored artichoke hearts. I get the canned non-oil variety. Pasta: For a gluten-free version, I use quinoa or brown rice pasta. Alternate Version : Substitute olives and artichokes for chopped spinach, one more bell pepper, and finely chopped basil.

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