Pizza Pasta Salad

By MJH

Ingredients

• Salt and pepper
• 1 pound short pasta such as bow ties, shells or penne
• 1/4 cup extra-virgin olive oil
• 1/3 cup rice vinegar
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 3/4 cup sliced marinated artichoke hearts
• 8 ounces bocconcini (small fresh mozzarella nuggets), halved (about 18 pieces)
• 4 ounces pepperoni or salami, diced
• 1/2 cup shredded fresh basil leaves
• 2 tablespoons chopped fresh oregano

Details

Adapted from myrecipes.com

Preparation

Step 1

Bring a large pot of salted water to a boil.

Add pasta and cook until al dente, about 8 minutes.

Drain well and spread on an oiled baking sheet to cool. (Don't worry if pasta sticks together. It will come apart when mixed with oil.)

Transfer cooled pasta to a large bowl and stir in oil.

Add vinegar, sun-dried tomatoes, artichoke hearts, bocconcini, pepperoni, basil and oregano.

Toss well and season with salt and pepper.