Ingredients
For the salad
300g Viola Food Co. Gluten Free Ziti
1/2 cup Roasted red peppers chopped
1/2 cup Artichoke hearts chopped
1/2 cup Kalamata olives pitted and sliced in half length wise
1 cup Cherry tomatoes sliced in half
1/4 cup Fresh basil roughly torn
For the dressing
1/4 cup Olive oil
1 tbsp Balsamic vinegar
1 tbsp Lemon juice
1 tsp Dijon mustard
1 Garlic clove pressed
1/2 tsp Dried oregano
1/2 tsp Salt
Ground black pepper to taste
Directions
Cook pasta according to package directions being sure not to overcook. Drain pasta and immediately rinse with cold water to stop cooking. Set aside in bowl.
Drain and chop roasted red peppers, artichoke hearts, kalamata olives and cherry tomatoes. Place in bowl with cooled pasta.
Mix dressing ingredients together in separate bowl. Pour over pasta and vegetables and mix well.
Roughly tear basil into salad and mix. Taste and adjust seasoning as needed. Serve immediately and enjoy!
*Note: Pasta salad is best enjoyed the same day it is made.
