Orecchiette Pasta Salad With Artichokes and Grilled Veggies Recipe
Orecchiette is one of my favourite pasta shapes -- it looks like "little hats" and holds sauces well. This pasta salad is nice when served
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Cooking tools:
- Pepper mill
- Saute pan
- Chef's knife
- Cutting board
- Pot
- Colander
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Airtight container
- Refrigerator
- Serving bowl
- Spoon
Ingredients
- 1 lb pasta, cooked orecchiette
- 2 tablespoons olive oil
- 1 large onion
- 1 red pepper
- 1 medium zucchini
- 1/2 cup mushroom
- 2 garlic cloves, minced
- 1 1/2 cups salad dressing (see note below)
- 1 tablespoon capers, finely chopped
- 3 tablespoons flat leaf parsley, finely chopped
- 1 teaspoon red chili pepper flakes
- 1 teaspoon black pepper, fresh ground
- 6 artichoke hearts, canned (not marinated)
- 1/2 cup black olives, sliced
- 1 cup cheese, shredded (see note below)
- 1/4 cup salad dressing, additional
- 6 -8 cherry tomatoes, quartered
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