12 oz rainbow rotini, cooked
12 oz marinated artichoke hearts, drained and marinade reserved
8 oz mozzarella, diced
1/2 English cucumber, diced
1/2 large red onion, diced
6 radishes, sliced thinly
1 stalk celery, diced
2 cups halved campari tomatoes
1/3 cup diced green onion (green parts only)
1/3 cup sliced spiced olive-cured green olives
1/4 cup marinade from the artichoke hearts
1 tablespoon red wine vinegar
1 tablespoon minced basil
1/2 tablespoon minced Italian parsley
1 teaspoon Dijon mustard
In a small bowl, whisk together the dressing ingredients. Place the salad ingredients in a large bowl and toss to evenly distribute. Drizzle the dressing over the salad and toss again. Refrigerate at least 1 hour before serving.
I haven’t made too much in the way of pasta salads before but I have been trying to will actual summer weather into existence and thought that a cold salad might do the trick. Not quite sure if it worked but it has been rather sunny the last few days if very humid.
The salad itself was very tasty; comprised mostly of items I purchased at our local Italian market. The olives and artichokes are quite robustly flavored and the mozzarella adds a creamy note. The dressing couldn’t be easier and using the marinade from the artichokes really ties the flavors together.