Italian pasta salad with tomatoes and artichoke hearts
1 pound(s), ripe beefsteak or Campari, chopped (3 cups)
Uncooked bell pepper(s)
2 item(s), medium, small, yellow and orange, diced (1 ½ cups)
Canned artichoke hearts without oil
14 oz, drained, roughly chopped
1 cup(s), roughly chopped
Red wine vinegar
Extra virgin olive oil
½ tsp(s), (plus extra for cooking pasta)
½ tsp(s), freshly ground
¼ tsp(s), or more to taste
6 oz, cellentani recommended (2 cups)
Shredded parmesan cheese
⅓ cup(s), or shaved, divided
- Put tomatoes, peppers, artichoke hearts, basil, vinegar, oil, salt, pepper and garlic powder in a large bowl; toss to coat. Let stand, tossing occasionally, while cooking pasta.
- Bring a large pot of well-salted water to a boil; cook pasta according to package directions. Drain and rinse with cold water; drain again.
- Add pasta to bowl with tomato mixture; toss to coat. Add all but 2 Tbsp Parmesan; toss again.
- Serve pasta salad with remaining cheese sprinkled over top.
- Serving size: 1 1/3 cups