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Chilled Rigatoni Salad
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- #13745
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 clove garlic, halved
2 cups cooked rigatoni pasta
1 can (14 ounce size) artichoke hearts, drained and cut into bite-size pieces
1/2 cup chopped red or green bell pepper
1/2 cup cubed mozzarella cheese, 1/2-inch cubes
1 medium carrot, cut into julienne strips
1/4 cup sliced pitted black olives
2 ounces salami, cut into thin strips
1/4 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
directions
Rub inside of medium serving bowl with cut sides of garlic. Discard garlic.
Mix rigatoni, artichoke hearts, red pepper, mozzarella cheese, carrot, olives and salami in prepared bowl.
Blend remaining ingredients in small bowl. Pour over rigatoni mixture. Toss to coat. Cover and refrigerate 2 to 3 hours. Stir before serving.
added by
patriciahill
nutrition data
Nutritional data has not been calculated yet.
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