Al Fresco Sun Dried Tomato Pasta Salad - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food
Cook the rotini pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool on an baking sheet with a tablespoon of the
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Ingredients
- 8 ounces rotini pasta (preferably whole grain)
- ½ cup sun dried tomatoes in Olive Oil, drained and chopped
- 1 cup marinated artichokes and liquid
- 2 tablespoons olive oil (from the sun dried tomatoes)
- 8 ounces mozzarella balls, halved
- 2 cups fresh arugula
- ½ cup pitted olives, whole
- salt
- pepper
- 2 large bunches of fresh basil, no stems
- 1 cup extra virgin olive oil
- 4 garlic cloves
- ¼ cup pine nuts
- ¼ cup freshly grated Parmigiano Reggiano
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