Fusilli Pasta Salad with Roasted Red Peppers and Artichokes

Secondo - Main Course

For the Dressing: 

1/4 Cup Botticelli Extra Virgin Olive Oil

Zest and Juice of 2 Lemons

1/4 Cup Grated Parmigiano Reggiano Cheese

2 Tablespoons Botticelli Red Wine Vinegar

2 Tablespoons Fresh Parsley, chopped

Salt and Fresh Black Pepper as desired 

For the Pasta Salad:

1 Pound Botticelli Fusilli Pasta

1-12 oz Jar Botticelli Fire Roasted Red Peppers, drained

1-18 oz Jar Marinated Artichokes, drained

1 Pound Bocconcini or Perline Mozzarella


To make the dressing:

In a small mixing bowl combine the oil, zest, juice, vinegar, parsley, salt and pepper. Mix well. Set aside.

To make the pasta salad:

Bring a large pot of generously salted water to a boil and cook the pasta until al dente.  Drain and run under cold running water to stop the cooking.  Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella to the bowl. Pour the dressing on top and toss well.


Courtesy of Cooking with Nonna

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