Italian pasta salad

Votes: 4

Time: 25 min.
Complexity: easily
Servings: 4-6

This Italian pasta salad recipe was created by Patrick and Gina Neely, co-owners of Neely's Bar-B-Que and television hosts. Pasta is tossed with artichokes, smoked mozzarella, pepperoni, cherry tomatoes, and fiery pepperoncini peppers, and dressed with a simple dressing of olive oil, garlic, and red wine vinegar. This salad has a rich, aromatic flavor that will leave no one indifferent.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

450 g of spiral-shaped pasta in three colors
1 (340-gram) jar pickled artichoke hearts, quarters, drained
225 g smoked mozzarella, diced
1 (225-gram) stick hot pepperoni sausage, diced
1 cup cherry tomatoes, halved
2 tablespoons chopped preserved pepperoncino
1 large handful fresh basil leaves, torn

Refueling

1 clove of garlic, finely chopped
2 tablespoons red wine vinegar
1/4 cup olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cook the pasta in a large pot of salted water according to package directions until al dente. Drain well and let cool.
In a large bowl, combine artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini, and basil. Stir in the pasta.