I took the Pasta Primavera listed below and turned it into a pasta salad once the warm weather hit...here's the adaptation...
3/4 lb. Orecchiette, cooked and cooled to room temp.
1 jar Roasted Red Peppers
1 can Artichoke Hearts
1 pint Grape Tomatoes, rinsed and cut in half
1/2 Onion
20 leaves Basil, ribboned
1 Green Pepper
1/2 cup grated parmasean cheese
1/2 bottle of Newman's Light Italian Dressing
1. Dice the Green Pepper and Onion and mix with tomatoes.
2. Chop the Roasted Red Peppers and Artichoke Hearts.
3. Mix all veggies with the pasta and slowly add dressing keeping just a bit more on the side for before serving.
4. Add in almost all of the cheese saving a bit for the topping.
5. Add salt and pepper to taste
6. Stir in the basil.
7. Right before serving add a bit more dressing and garnish with remaining cheese.
Great served with grilled steak or tuna with a lemon and garlic marinade.
Enjoy!
