Italian Pasta Salad with Artichoke Hearts and Mozzarella Cheese

Red, yellow and orange bell peppers, cubed Mozzarella cheese, sliced green olives, marinated artichoke hearts are marinated over night in Italian dressing. Mixture is combined with cooked small shape pasta when ready to serve. Pasta salad may need additional dressing at time of serving.

Ingredients -

3 Bell Peppers; 1 each color red, yellow, orange, seeded, chopped
1 pound Mozzarella Cheese, cubed about 1 inch
2 jars Marinated Artichoke Hearts, undrained
1 can sliced Olives, drained
2 pounds Rotelle Pasta
1 (16 ounces) bottle Italian dressing
1 (16 ounces) bottle Zesty (or Robusto) Italian dressing

Preparation:

1. The day before you are ready to assemble the salad, combine the bell peppers, cheese, olives, artichoke, and 1/2 bottle of each dressing.

2. Refrigerate until the next day.

3. The next day cook the pasta as package directions say.

4. Drain completely.

5. Add the pasta to the pepper mixture.

6. Chill until ready to serve.

7. Before serving stir the pasta well and add dressing if necessary.

Pasta Salad Making Tips -

Hearts of Palm

The edible interiors of palm trees are called hearts of palm. They are readily available in supermarkets in the produce and canned fruit sections. They add nice textures to salads and other dishes.

Pasta Salad Making Tips -

Ripe Papaya

A ripe papaya yields slightly to gentle pressure. Unripe papayas will ripen at room temperature in 3-5 days.

Recipe Ideas:

Italian Pasta Salad with Pepperoni and Bell Pepper

Italian Pasta Salad with Tomatoes and Shrimp

Italian Style Pasta Salad

Italian Vegetable Pasta Salad

Linguine Salad

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