Quick delicious pasta salad great for a crowd.
|1||pound pasta, I used tri-colored|
|1||small red onion, chopped|
|½||cup diced roasted red pepper|
|1-4||oz can sliced olives|
|1-10||oz can artichoke hearts,|
|quartered and marinated|
|some chopped pepperoncini|
|some diced pepperoni|
|1||stalk celery diced|
|½||cup balsamic vinegar|
|2||tablespoons olive oil|
|½||tsp dry mustard|
|¼||teaspoon garlic salt|
|2||tablespoons fresh parsley, chopped|
|grated parmesan cheese to taste|
Boil pasta till al dente; drain and run under cold water. Place in large serving bowl.
Add your onions, roasted red peppers, olives, artichoke hearts,(along with the juice), pepperoncini, pepperoni, celery to the pasta.
In a separate bowl, combine the rest of the ingredients. Whisk them together.
Pour some over salad and refrigerate 4 hours up to overnight.
Before serving stir in more grated parm cheese, and little more dressing, hold the rest for the side.