Margherita Pasta Salad, GF

By MaryEllen

Try this vegetarian option with Italian flair.

Ingredients

• 3/4 3/4 3/4 lb ziti or Penne, GF
• 3/4 3/4 3/4 lb ziti or Penne, GF
• 3/4 3/4 3/4 lb ziti or Penne, GF
• 1 1/2 1 1/2 1/2 cup mozzarella, diced
• 1 1/2 1 1/2 1/2 cup mozzarella, diced
• 1 1/2 1 1/2 1/2 cup mozzarella, diced
• 1/4 1/4 2 cup plus 2 Tbsp fresh basil, chopped
• 1/4 1/4 2 cup plus 2 Tbsp fresh basil, chopped
• 1/4 1/4 2 cup plus 2 Tbsp fresh basil, chopped
• 3/4 3/4 3/4 cup sun-dried tomatoes, slivered
• 3/4 3/4 3/4 cup sun-dried tomatoes, slivered
• 3/4 3/4 3/4 cup sun-dried tomatoes, slivered
• 1 1 1 cup marinated Artichoke hearts, drained and halved
• 1 1 1 cup marinated Artichoke hearts, drained and halved
• 1 1 1 cup marinated Artichoke hearts, drained and halved
• 1 1 can 1 (2.25-oz) can sliced black olives
• 1 1 can 1 (2.25-oz) can sliced black olives
• 1 1 can 1 (2.25-oz) can sliced black olives
• 3/4 3/4 3/4 cup bottled Italian dressing
• 3/4 3/4 3/4 cup bottled Italian dressing
• 3/4 3/4 3/4 cup bottled Italian dressing
• 1/4 1/4 1/4 tsp ­pepper
• 1/4 1/4 1/4 tsp ­pepper
• 1/4 1/4 1/4 tsp ­pepper
• 1/2 1/2 1/2 cup grated Parmesan
• 1/2 1/2 1/2 cup grated Parmesan
• 1/2 1/2 1/2 cup grated Parmesan

Details

Servings 4
Adapted from communitytable.parade.com

Preparation

Step 1

In a large pot of boiling, salted water, cook ¾ lb ziti until al dente. Drain. 

In a large bowl, combine ziti, 1½ cups diced mozzarella, ¼ cup chopped fresh basil, ¾ cup slivered sun-dried tomatoes, 1 cup marinated ­artichoke hearts (drained and halved), 1 (2.25-oz) can sliced black olives, ¾ cup bottled Italian dressing, and ¼ tsp ­pepper. 

Sprinkle with ½ cup grated Parmesan and 2 Tbsp fresh basil. Add salt to taste, if desired.