Italian Pasta Salad
Servings: 6 -9
Ingredients
- 3 cups dried elbow macaroni
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup Persian cucumber diced
- 1 cup cherry tomatoes halved or quartered
- 1/2 cup pitted kalamata olives chopped
- 1/2 cup roasted red peppers about 1 whole, chopped
- 1/2 cup pepperoni chopped
- 1/4 cup red onion diced
- 1/4 cup artichoke hearts drained and chopped
- 1/4 cup fresh Italian parsley chopped
- 4 ounces ricotta grated, or crumbled feta cheese
- 1/3 cup red wine vinegar
- 1/4 teaspoon salt and pepper
Instructions
- Bring a large pot of water to a boil. Add the macaroni and cook until al dente. Drain pasta in a colander, rinse with cold water and shake until very dry.
- Transfer the pasta to a large mixing bowl and drizzle 2 tablespoons of the olive oil over it. Toss well to coat.
- Add the cucumber, tomatoes, olives, peppers, pepperoni, onions, artichoke hearts, and parsley to the bowl. Mix to combine.
- In a small bowl or glass measuring cup, whisk together the vinegar, salt, pepper and remaining 1/2 cup olive oil.
- Pour mixture over the salad and toss well. Adjust the seasoning if necessary.
- Refrigerate the salad for 30 minutes, so the flavors can blend together.
- Serve and Enjoy!